This steamed fish recipe pairs the convenience of a microwave with an elegant combination of Pacific halibut and creamy white beans. The ingredients are cooked en papillote — in a pouch of parchment paper — until their delicate aromas and flavors develop.
The Pacific halibut and cardellini pairing couldn't be more compatible with each other. Both are delicate in their texture and taste, and go well with a bit of a tang, so I added a touch of lemon and goat cheese for this dish. The goat cheese melts into the heat of the olive oil and juices, then becomes a delicious sauce for the beans and fish.
As someone who used to detest beans, cardellini beans were my gateway into enjoying them in my salads, entrees and as a simple side dish. I truly love how creamy and tender they can get when you simmer them with a light broth or add them to a steamed protein dish.
Notes on Steaming Fish in the Microwave:
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If you're concerned about leaving a fish scent in the microwave, keep a mug of water with a tablespoon of vinegar or lemon juice in the microwave for the duration of cooking the fish.
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Make sure to set your microwave power to level 5, or just half the normal setting the microwave normally is set on. If the power level of your microwave isn’t adjustable, cook each step at shorter increments and check on doneness so you don't overcook the fish.