Sake-Steamed Halibut with Dilled Carrots

Ingredients

• 1 teaspoon butter 
• 2 cups carrots peeled thinly sliced
• 4 teaspoons optional: dill fresh chopped
• 2  garlic cloves peeled halved
• 20 ounce pacific halibut filets thick (each)
• 3.5 inch thick onion 
• 750 ml sake 

Equipment

• bowl
• pot
• aluminum foil
• slotted spoon

Directions

1. Spray steamer rack with nonstick spray.
2. Sprinkle both sides of halibut with salt and pepper, then sprinkle top of fillets with 2 teaspoons dill; place fish on prepared steamer rack.
3. Combine sake and onion in large pot; bring to boil. Continue to boil 2 minutes.
4. Add carrots and garlic to pot; return to boil.
5. Place steamer rack with fish over liquid in pot. Cover pot tightly and steam fish until just opaque in center, about 8 minutes.
6. Transfer fish to platter.
7. Cut each fillet crosswise in half; cover with foil. Discard onion. Using slotted spoon, transfer carrots and garlic to small bowl; mix in butter and remaining 2 teaspoons dill. Season with salt and pepper. Spoon carrots alongside fish on platter. Boil liquid in pot until reduced to 6 tablespoons, about 3 minutes.
8. Pour over fish and carrots.