INGREDIENTS

INSTRUCTIONS

Line the bottom section of a large three-tier bamboo steamer with a
parchment round. Using a mandoline, thinly slice beets; place in steamer.
Season with salt and pepper; drizzle with 1 teaspoon olive oil. Set aside.
Toast the caraway seeds in a small skillet over medium heat, stirring
constantly until fragrant, 45 to 60 seconds. Remove from heat. Using a
spice grinder, coarsely grind the seeds. Season halibut fillets with salt,
pepper, and ground caraway seeds. Line the middle steamer section with
another parchment round. Place halibut on parchment, and top with fennel
slices. Place four or five fennel fronds around fillets. Drizzle Pernod, if
using, over the fennel, and set aside. Line top section with a parchment
round; fill with spinach and mint. Place the lemon quarters around
perimeter. Fill a high-sided pan or wok with 2 inches of water; set over
high heat, and bring to a boil. Assemble the steamer, and cover. Set
steamer over boiling water, and cook until fish has cooked through and the
vegetables have wilted, about 12 minutes. Bring a large stockpot of salted
water to a boil. Add the orzo. Cook, stirring occasionally, until al dente,
about 8 minutes. Remove pot from heat, and drain orzo in a colander.
Transfer orzo to a serving bowl; drizzle with remaining 2 tablespoons olive
oil; toss to coat. Disassemble steamer; divide fish and vegetables among
four plates. Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 404 Calories (kcal); 9g Total Fat; (20% calories from fat);
12g Protein; 69g Carbohydrate; 0mg Cholesterol; 37mg Sodium Food Exchanges:
4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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