Recipe: Steamed Halibut with Greek Salad Salsa

SERVES 6                 

Ingredients:

1 1/2 cups seeded and finely chopped tomatoes (about 3 plum tomatoes)
2 tablespoons capers, drained and coarsely chopped
3 tablespoons finely chopped red onion
3/4 cup cubed feta cheese (1/4-inch cubes)
12 Greek olives, pitted and finely chopped
1 teaspoon minced fresh thyme
1 tablespoon olive oil
Salt and pepper to taste
Six 8-ounce halibut fillets
1 cup white wine
10 whole peppercorns
6 whole fresh basil leaves, plus 4 leaves, thinly sliced, for garnish

1. Make the salsa. In a medium bowl, mix together the tomatoes, capers, onion, cheese, olives, thyme, olive oil, and salt and pepper. Set aside.

2. Spray a collapsible steaming rack with cooking spray and place 2 halibut fillets on the rack, skin-side down. Sprinkle the fillets with salt and pepper.

3. In a medium pot, bring the wine, peppercorns, whole basil leaves, and 1 cup of water to a boil. Lay the rack with the fillets in the pot, cover, and steam the fish for 9 to 10 minutes. Gently transfer the steamed halibut fillets to a plate and cover with a domed lid to keep warm. Repeat the process 2 more times to cook the remaining fillets.

4. Serve the steamed halibut on individual plates with Greek salsa on top or on the side. Garnish with the ribbons of basil.