Steaming is a gentle cooking method with liquids that infuses the fish. Glitne halibut can be steamed over boiling liquid, in a steam oven or in a steamer basket. The steam cooks the halibut while enhancing the natural flavours of the fish. The liquid is often water or a fish stock and additional ingredients (e.g. herbs, citrus or white wine) may be added.
Cut the halibut in equal sizes.
Prepare the steaming liquid and bring it to a boil.
Place the halibut in the steamer and steam until done (slightly translucent in the centre, 45-48 °C).
Serve immediately with the steam liquid or a light sauce.
