I adapted this recipe from the January '10 issue of Martha Stewart Living. The recipe suggests using Cod steamed on a bed of leeks. I selected Mahi Mahi over cabbage leaves which I seasoned with orange, lime and lemon zest and finely shredded unsweetened coconut.
I used a two tiered bamboo steamer over 2 inches of boiling water in a pan of the same diameter. There are many other types of steamers that would also work.
You will retain valuable nutrients in vegetables by steaming. Sweet Potatoes are an excellent source of Vitamin A and C; Spinach is an excellent source of Vitamin K and A, folate and iron; and Mahi Mahi is rich in Selenium, Niacin and Vitamin B6.
Start to Finish: Approximately 30 minutes
Servings: 3
Ingredients:
- A fish that steams well like Cod, Salmon or Mahi Mahi
- Leeks or cabbage to lay the fish on top of while steaming
- 2 sweet potatoes
- 1 clam shell package or bag of organic baby spinach
- 1 two inch long section of ginger, peeled and thinly sliced
- 1 tablespoon orange juice
- 1-2 tablespoons of grated orange
- Shredded unsweetened coconut (optional)
- Salt and Pepper
1. In the bottom layer of the steamer, arrange the peeled sweet potato cut in 1.5 inch thick slices with thin slices of ginger.
2. In the top layer of the steamer, put down a bed of washed leeks or cabbage to lay the fish on top of (this will make clean up easier later).
3. Season the fish with salt, pepper, grated orange rind and orange juice (add coconut if you like). You can also try other seasonings like an herb and spice mix, whatever suits your taste. This is a very versatile recipe.
4. Depending on the thickness of the cut of fish, the cooking time will vary, so check once you think it may be ready (after 7-10 minutes) and then add time if necessary. When done, the fish will flake easily with a fork and no longer be translucent.
5. If your steamer has three tiers, you will fill the top tier with spinach because it cooks the fastest (2-3 minutes). Since my steamer only has two tiers, I had to empty the sweet potatoes before I could steam the baby spinach.
6. Season the spinach and sweet potato with salt to taste and plate along side the fish.