Description
This Steamed Fish With Lime Sauce recipe offers a light and flavorful dish featuring fresh fish fillets marinated in zesty lime juice, garlic, and cilantro, then gently steamed to perfection. Quick and healthy, it’s perfect for a nutritious weeknight dinner or an impressive yet simple meal for guests.
Ingredients
Scale
Fish and Marinade
- 1.5 pounds Fresh fish fillets (e.g., tilapia or salmon)
- 1/4 cup Lime juice (freshly squeezed from about 2 medium-sized limes)
- 1 tablespoon Lime zest (zest from one lime)
- 2 cloves Garlic, minced
- 1/4 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly cracked
- 1 pinch Chili flakes (optional)
Steaming
- 1 cup Water (for steaming the fish)
Instructions
- Prepare the fish: Rinse the fish fillets under cold water and pat them dry thoroughly with paper towels to remove excess moisture.
- Zest the lime: Using a grater or zester, remove the zest from one lime and set it aside for the marinade.
- Juice the limes: Squeeze fresh juice from about two medium-sized limes to yield 1/4 cup of lime juice.
- Make the marinade: In a mixing bowl, combine the lime juice, lime zest, minced garlic, chopped cilantro, salt, black pepper, and chili flakes if using. Stir well to blend all flavors.
- Marinate the fish: Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the steamer: Fill a pot with 1 cup of water and bring it to a gentle boil to create the steaming environment.
- Steam the fish: Arrange the marinated fish fillets in a single layer inside the steamer basket. Cover the steamer and let the fish steam for 8 to 10 minutes until it flakes easily with a fork, indicating it is cooked through.
- Serve: Carefully remove the fish from the steamer and transfer to a serving plate. Drizzle any remaining lime sauce over the top and garnish with additional chopped cilantro or lime wedges for extra freshness and presentation.
Notes
- Choose firm fish fillets like tilapia or salmon that will hold together during steaming.
- Do not over-marinate the fish as the lime juice will start cooking the fish similar to ceviche.
- Steaming time may vary depending on the thickness of the fillets; adjust accordingly.
- Optional chili flakes add heat but can be omitted for a milder dish.
- Serve with steamed rice or a light salad for a complete meal.
