Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce recipes

Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce recipes
19 Ingredients
  • 1/2 cup coarse salt
  • 8 cups water, room temperature
  • 4 skinless halibut fillets (4 ounces each)
  • 1/2 lemon, thinly sliced into rounds
  • 4 to 5 dill stems, plus 1/4 cup coarsely chopped dill fronds, for garnish
  • 2 cloves garlic, chopped
  • 1/4 teaspoon coarse salt
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 cup water
  • 3 tablespoons unsalted butter, divided
  • 1 lemon cucumber, or 1/2 regular cucumber, thinly sliced into rounds (about 1 cup)
  • coarse salt
  • 1 medium shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 3 large stalks borage, leaves and stalks cut into 3-inch pieces, plus flowers, for garnish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon flaky sea salt, such as Maldon
Nutrition
299
15% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

30% 20

Saturated

36% 7

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 4

Carbs

3% 8

Carbs (net)

- 6

Fiber

8% 2

Sugars

- 2

Sugars, added

- 0

Protein

48% 24

Cholesterol

26% 78

Sodium

67% 1603

Calcium

9% 92

Magnesium

12% 50

Potassium

14% 664

Iron

9% 2

Zinc

10% 1

Phosphorus

53% 374

Vitamin A

11% 97

Vitamin C

12% 11

Thiamin (B1)

18% 0

Riboflavin (B2)

8% 0

Niacin (B3)

51% 8

Vitamin B6

58% 1

Folate equivalent (total)

9% 35

Folate (food)

- 35

Folic acid

- 0

Vitamin B12

53% 1

Vitamin D

1479% 222

Vitamin E

10% 1

Vitamin K

6% 7

Sugar alcohols

- 0

Water

- 636
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