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                                                                  Grace Parisi steams delicate halibut with cabbage that's sautéed with ginger and leeks until soft and buttery.

                                                                  Ingredients
                                                                  • Yes No 1 cup cauliflower
                                                                  • Yes No 1/2 cup pickled ginger a of pickled ginger
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 lb green cabbage
                                                                  • Yes No 2 large leeks, white parts only
                                                                  • Yes No one 4 inch ginger
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 cup sake
                                                                  • Yes No 8 4 lb skinless halibut fillets
                                                                  • Yes No 2 scallions, white parts only
                                                                  • Soak the cauliflower in the ginger juice at room temperature for 1 hour. Drain.
                                                                  • Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Divide the cabbage, leeks and fresh ginger between the skillets and season with salt and pepper. Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
                                                                  • Divide the sake between the skillets and bring to a boil. Add 4 halibut fillets to each skillet and season with salt and pepper. Cover and cook over high heat until the fish is firm, about 10 minutes. Transfer the halibut and vegetables to shallow bowls. Garnish with the shaved cauliflower and sliced scallions and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve

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