Steamed fish makes for a light and bright dinner that can be prepared in 30 minutes. This recipe takes inspiration from Cantonese-style steamed fish (which is often prepared whole) and is garnished with ginger and scallions. It’s a clean preparation that highlights the delicate flavor of the fish without overpowering it. Thick halibut fillets replace the whole fish in this recipe and stand up beautifully to the steaming process. A sizzling drizzle of soy sauce, sesame oil and rice wine infuses the fish and wakes up the garnishes, releasing their aroma.

Once you have your ingredients prepped, the dish comes together quickly, which is ideal for a healthy weeknight meal. In addition to halibut, another delicate white fish, such as grouper, sea bass or flounder, can be substituted. Depending on the thickness of the fish, the steaming time may vary.

Steamed Halibut With Scallions and Ginger

Active Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 3 to 4

2 tablespoons soy sauce or tamari

2 tablespoons Chinese rice cooking wine

1 tablespoon toasted sesame oil

2 to 3 scallions

1 (2-inch) knob ginger root, peeled

3 to 4 halibut fillets, each 6 to 8 ounces

Kosher salt

1 tablespoon vegetable oil

1 teaspoon finely minced peeled fresh ginger

1/4 cup chopped cilantro leaves and tender stems

Whisk the soy sauce, rice wine and sesame oil in a small bowl.

Cut the scallions in 1 1/2-inch pieces, then julienne the pieces. Place in a bowl. Cut the ginger root in 1-inch matchsticks and add to the bowl.

Fill a wide saucepan or wok with just enough water to nearly reach the bottom of a steamer basket (or wok basket) without touching. Lightly oil the basket.

Season the halibut with salt. Arrange the fillets on the steamer, skin side down, leaving enough space to prevent the fillets from touching.

Bring the water to a boil over high heat. Cover the pan and reduce the heat to medium-low. Steam the halibut until flaky and opaque through the center, 7 to 10 minutes, depending on the thickness of the fish. Transfer the fish to a serving plate. Top with the prepared scallions and ginger.

Heat the vegetable oil in a small saucepan over medium heat. Add the minced ginger and saute until fragrant, about 10 seconds. Stir in the soy sauce, rice wine and sesame oil mixture. Bring to a boil, then immediately pour over the fish fillets. Garnish with cilantro and serve immediately.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

When it’s time for a little comfort, behold the lasagna. A bubbling deep-dish lasagna may not solve the world’s problems, but it’s guaranteed to bring soothing warmth to your dinner table. During the winter, the instinct is to layer up -- in clothing, in bedding, and, in this case, with a hefty pasta dish. This lasagna fills the brief: It’s a stacked creation, layered with pasta sheets and sturdy kale leaves, smothered in a rich and meaty tomato sauce, oozing ricotta and gratineed piquant cheese.

This recipe calls for uncooked lasagna sheets, which removes the extra step of precooking the pasta. Using all the sauce and then covering the dish with foil will create the steam needed to cook the lasagna sheets. If you prefer a vegetarian recipe, the sauce can be made without the meat. Note that the kale can be omitted -- but think twice before doing so. It adds another layer of color, texture and nutrients to this moreish meal.

Three Cheese Lasagna

Active Time: 40 minutes

Total Time: 2 hours

Yield: Makes one 8-by-10-inch lasagna

Meat sauce:

1 tablespoon olive oil

1/2 pound ground beef

1/2 medium yellow onion, finely chopped

2 garlic cloves, minced

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper

2 tablespoons tomato paste

1 (28-ounce) can crushed Italian plum tomatoes

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt, or more to taste

1/4 teaspoon freshly ground black pepper, or more to taste

Ricotta:

16 ounces whole-milk ricotta

1 large egg, lightly whisked

1/3 cup (packed) finely grated Parmigiano-Reggiano or Pecorino Romano cheese

1/4 cup heavy cream or half-and-half, plus more for drizzling if needed

1 garlic clove, grated

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (16-ounce) box lasagna sheets

1 bunch Tuscan kale, tough ribs removed, leaves torn in large pieces (optional)

1 (8-ounce) container fresh mozzarella ciliegine (little balls), drained and coarsely torn

1 cup (packed) finely grated Parmigiano-Reggiano or Pecorino Romano cheese

Make the sauce: Heat the oil in a medium saucepan over medium heat. Add the beef and cook until golden brown in spots, 6 to 8 minutes, stirring as needed. (Take your time with this process. The meat will release its juices and then brown while the juices nearly evaporate. This will contribute deep flavor to the sauce.)

Add the onion and continue to cook until it softens, about 3 minutes, stirring often. Add the garlic, oregano and crushed red pepper and stir until fragrant, about 1 minute. Add the tomato paste and stir to slightly cook, about 1 minute more. Add the tomatoes, vinegar, salt and black pepper. Simmer the sauce, uncovered, for about 20 minutes, stirring occasionally. Taste for seasoning. (The sauce can be prepared up to one day in advance of assembling the lasagna. Refrigerate until use.)

Whisk the ricotta ingredients in a bowl until smooth.

Heat the oven to 375 degrees.

Spoon a thin layer of sauce in the bottom of the baking dish. Place a layer of lasagna sheets over the sauce, breaking them to fit to size as necessary. Smear some of the ricotta over the lasagna sheets. If using kale, arrange a layer of leaves over the ricotta. Drop dollops of the sauce over the kale (or ricotta). Scatter some of the mozzarella balls over the sauce, then sprinkle some of the grated cheese over them.

Repeat the layering process, gently pressing down on the layers as you stack the lasagna. Finish the layering with the cheese. (You may not use all of the lasagna sheets.) Dribble any remaining sauce around the edges of the lasagna to fill any gaps. If you do not have any extra sauce, then drizzle a little cream instead.

Cover the dish with foil and transfer to the oven. Bake for 45 minutes. Remove the foil and continue to bake until the lasagna is tender all the way through when pierced with a knife, the cheese is bubbling and the top is golden brown, about 15 minutes more. Let stand 10 to 15 minutes before cutting and serving.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

After the indulgence of the holidays, it’s time to lighten things up. Consider it a New Year’s reset -- a comforting shift from rich, meat-heavy feasts to steaming bowls of nourishing soups and stews. Meat can certainly stay in the mix, but the clean, bright flavors of seafood offer a refreshing change of pace. And for that, look no further than cioppino.

Cioppino is a classic San Francisco seafood stew that dates back to the 1800s, when Italian and Portuguese fishermen would chop up the leftovers from their daily catch to create a hearty, tomato-based soup. Its name comes from the Italian word ciuppin, meaning “to chop.” While white wine is traditionally used to enrich the broth, this version calls for red wine, lending the stew deeper flavor and softer acidity.

There is no set rule for the combination of fish and shellfish in a cioppino, except to choose as fresh as possible and provide a variety for texture and presentation. For instance, a classic San Francisco cioppino will often include Dungeness crab, which is abundant in the winter season, but it can easily be omitted. Choose a selection of shellfish to your taste, and be sure to include chunks of a firm-fleshed white fish, such as halibut, cod or sea bass, for substance.

This stew is meant to be eaten straight away to capture the freshness of the fish. The bulk of the cooking time will be devoted to developing the broth. This step can be prepared in advance, and the stock can be cooled and refrigerated for up to 24 hours. When ready, reheat the stock and proceed with the recipe. Once the fish has been added and cooked, the cioppino is ready to serve.

Cioppino

Active time: 50 minutes

Total time: 50 minutes

Yield: Serves 5 to 6

1 tablespoon extra-virgin olive oil

1 medium yellow onion, chopped

1 medium fennel bulb, halved lengthwise, thinly sliced

4 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

1/4 cup tomato paste

1 (28-ounce) can crushed Italian plum tomatoes

1 cup medium-bodied red wine

2 cups chicken stock or vegetable stock

2 tablespoons fresh orange juice

1 bay leaf

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon granulated sugar (optional)

1 pound (12 to 15) fresh clams, rinsed

1 pound (12 to 15) fresh mussels, scrubbed and debearded

1 pound large (16 to 18) shrimp, peeled, deveined (tails intact optional)

1 pound firm white fish, such as halibut, sea bass or cod, cut into 1-inch chunks

Chopped fresh Italian parsley for garnish

Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and fennel and cook until the vegetables soften without coloring, 3 to 4 minutes, stirring frequently. Add the garlic, oregano and red pepper flakes and saute until fragrant, about 30 seconds. Add the tomato paste and stir to create a slurry.

Add the tomatoes, wine, stock, orange juice, bay leaf, salt and black pepper. Bring to a boil and simmer, partially covered, for 25 minutes to develop the flavor. Taste for seasoning and add more salt or the sugar, if desired.

Add the clams and mussels to the pot. Cover and cook over medium heat until the clams and mussels have opened, 5 to 7 minutes. Add the shrimp and white fish and stir gently until the fish is cooked through, about 5 minutes more. Discard any unopened clams or mussels.

Ladle the stew into warm serving bowls and garnish with parsley. Serve with crusty bread.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood