Your Recipe for Combi-steam Cooking

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Roasted Halibut Fillet

Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first.


Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking.

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Ingredients

1lb - center cut halibut filet

Kosher salt & ground pepper

¼ - teaspoon herb’s de Provence

Olive oil & butter

½ - lemon cut into small chunks

8 - pitted Kalamata olives

Preparation

Heat the Steam Oven to 200 degrees in the Combination Convection Steam Mode or the Low Temperature Roast Mode.


Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil.


Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan.  When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges.


Carefully check the fish to make sure it is evenly browned on crisp before turning over.

When you turn the fish over add a splash of white wine to the pan and place it in the oven.


Cook for 12 - 15 minutes until you see the fish begin to separate into sections.

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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