Steamed Oregon Pacific Halibut with Fruit Sauce

* 2 lbs. Fresh Halibut fillet
* Cabbage Leaves
* Seasoning (pepper, dill, basil etc.)
* “The Sauce” recipe for condiment (fabulous)

Place the 2 pounds of Fresh Halibut fillet on top of cabbage leaves in the steamer basket. Season lightly with pepper, dill weed, and perhaps dried basil-any of your favorite herbs will be great. Steam covered for 12 minutes (for 1 1/4 inch thick fillets) or 9 minutes (for thinner tailpieces). Remove from heat but leave covered to “finish” for 4 minutes. Serve on the cabbage leaves. Delicious just as cooked or use our fabulous “The Sauce” recipe as a condiment and/or Peach or Mango slices for a little extra flavor! (serves 4)

Fruit Sauce
Especially good with Halibut, Scallops, or our Rockfish

* 1 cube of butter
* 1/2 c. minced onion (green if available)
* 1/2 c. fresh red or yellow pepper(may also use a little celery if you like)
* 1/2 c. coarse chopped Hazelnuts
* Juice of 1 lemon

Melt butter in a frying pan. Add vegetables. Saute` until tender…add the Hazlenuts and mix well. Last, put in the lemon juice. -chopped Nectarine or Mango also may be added at the end for a delicious salsa effect. Any sauce leftover may be saved for several days in the fridge