Steamed Fish With Thyme and Tomato Vinaigrette
Updated January 29, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 tablespoon Dijon mustard
3 tablespoons rice vinegar
⅓ cup olive oil
½ cup diced, peeled and seeded tomatoes
2 tablespoons finely chopped scallions
2 tablespoons freshly grated ginger
2 tablespoons freshly chopped coriander
1 tablespoon light soy sauce
Pinch hot red pepper flakes, optional
Salt and freshly ground pepper to taste
4 boneless, skinless fish fillets, about 6 ounces each (weakfish, red snapper, sea bass or salmon)
4 sprigs fresh thyme or 1 teaspoon dried
Nutritional analysis per serving (4 servings)
5 grams carbs; 85 milligrams cholesterol; 348 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 2 grams fiber; 553 milligrams sodium; 36 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the mustard and vinegar into a mixing bowl, and add the oil, whisking in vigorously. Stir in the remaining ingredients except the thyme and fish. Keep the sauce at room temperature.
- Step 2
Pour water into the steamer. Place the fillets on the steamer rack. Sprinkle with salt and pepper to taste. Place one sprig of fresh thyme on each fillet, and cover the steamer. When the water begins to boil, steam for about 4 minutes. Do not overcook. Remove the thyme sprigs. Serve immediately with the sauce spooned over the fillets.
Private Notes
Comments
I liked this. The vinaigrette is especially delicious. The steamed fish came out perfectly after 4 minutes. The only thing I will try differently this next time is seasoning the fish some time in advance so that that flavors penetrate the flesh. All in all, this is very simple recipe, and the vinaigrette will make your tastebuds dance!
I liked this, as did my guests. However, I would prefer a less pronounced rice vinegar flavor. Next time I will reduce to to 2.5 tablespoons. The fish can go from perfectly cooked at internal temperature of 120 degrees to overcooked in less than a minute. I will pay closer attention to doneness next time.