"My first real job was as a paralegal — but I hated it," writes Marcia Porch of Winter Park, Florida. "There were plenty of signs that my interests lay elsewhere; it just took me a while to recognize them. My co-workers caught on faster: They would tease me because there were always cookbooks on my desk. So I started moonlighting at a bakery on the weekends. Eventually this led to a culinary career that has included owning a catering business. These days, what I make at home has to have do-ahead steps and no complicated ingredients, and be healthful and simple to assemble. "
Try this effortlessly elegant dish with steamed rice. Sesame oil can be found in the Asian foods section of most supermarkets.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
Step 2
Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.
