Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large steaming basket or a heatproof plate that fits into a steamer, arrange 1 cup of halved cherry tomatoes, 1/4 cup of pitted and halved Kalamata olives, and 2 minced cloves of garlic.

2. 2

   Drizzle 1 tablespoon of olive oil over the arranged vegetables, then sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper.

3. 3

   Season 2 six-ounce halibut fillets on both sides with 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper.

4. 4

   Place the seasoned halibut fillets on top of the vegetables in the steaming basket or plate.

5. 5

   Scatter 1 finely diced preserved lemon, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of chopped fresh dill over the halibut and vegetables.

6. 6

   Fill a large pot with 1 inch of water or 1/2 cup of dry white wine for extra flavor, ensuring the liquid does not touch the steaming basket, then bring it to a simmer over medium heat.

7. 7

   Place the steaming basket with the halibut and vegetables into the pot, cover tightly, and steam for 8-12 minutes, or until the halibut is flaky and cooked through.

8. 8

   Carefully remove the steamed halibut and vegetables from the pot and gently transfer to serving plates, drizzling with an additional 1 tablespoon of olive oil if desired.