Name: Microwave-Steamed White Fish With Creamy White Beans and Goat Cheese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 (6 oz.) portions Pacific halibut or other white fish; Salt and freshly ground black pepper; 1 (14 oz.) can cannellini beans or any white beans, drained and rinsed; Extra-virgin olive oil; 2 to 3 handfuls of baby spinach; 1 lemon, thinly sliced into rounds, ends reserved for juice; 1 yellow onion, sliced; 2 garlic cloves, minced; 2 sprigs parsley or chives, finely chopped, divided; 3 to 4 oz. crumbled goat cheese; Additional lemon wedges, for serving

An Easy Steamed Fish Recipe

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 cannellini bean 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 a touch of lemon and goat cheese is perfect 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.

Notes on Steaming Fish in the Microwave:

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.

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.

Print Recipe

Microwave-Steamed White Fish With Creamy White Beans and Goat Cheese

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

5 minutes

Total time

15 minutes

Yield

2 servings

Ingredients

2 (6 oz.) portions Pacific halibut or other white fish
Salt and freshly ground black pepper
1 (14 oz.) can cannellini beans or any white beans, drained and rinsed
Extra-virgin olive oil
2 to 3 handfuls of baby spinach
1 lemon, thinly sliced into rounds, ends reserved for juice
1 yellow onion, sliced
2 garlic cloves, minced
2 sprigs parsley or chives, finely chopped, divided
3 to 4 oz. crumbled goat cheese
Additional lemon wedges, for serving

Instructions

1. Gently pat fish dry with a clean kitchen towel or paper towel. Season with salt and pepper.

2. Spoon beans into a microwave-safe bowl with onions, garlic, herbs, a pinch of salt and pepper, and drizzle with 2 tablespoons olive oil. Cover loosely with parchment or saran wrap, then microwave at 50% power level for 2 to 3 minutes. Open up your bowl and add in spinach with a little more olive oil, then quickly microwave it for another minute. Remove from microwave and add crumbled goat cheese, tossing to combine. Set aside.

3. Cut two large squares of parchment, about 12x18”. Lay each sheet on a prep surface, then place a single fillet on each rectangle of parchment. Layer lemon slices onto the fillets, then divide bean mixture evenly on top of everything. Fold the rectangle in half to enclose the fish in a packet, making small pleats along the edges to seal. The seal doesn’t have to be perfect.

4. Arrange packets on a microwaveable tray or plate, then microwave at half power for about 2 minutes. Pull from the microwave to check for doneness, opening up packet if needed or piercing parchment with an instant-read thermometer. Pacific halibut is medium-done when fillet has reached internal temperature of 130F at thickest part, or when flaked easily with a fork. Reseal packet (it doesn’t have to be perfect) and add more time as needed in 30-second increments to reach desired doneness.

5. To serve, arrange spinach and beans in shallow bowls. Carefully place steamed fish on top. Spoon any extra sauce over everything, then sprinkle with herbs. Serve with lemon wedges and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Microwave-Steamed White Fish With Creamy White Beans and Goat Cheese

An Easy Steamed Fish Recipe

Notes on Steaming Fish in the Microwave:

Microwave-Steamed White Fish With Creamy White Beans and Goat Cheese

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