STEAMED COD WITH ROSEMARY AND SEAWEED BUTTER (for four)

6 scallions, trimmed and thinly sliced on the diagonal

4 tablespoons seaweed butter

several fresh rosemary branches

canola oil

1 pound skinless cod fillet, cut into 8 equal pieces

fine sea salt

minced fresh chives, for garnish

fresh lemon (optional)

___________

1.   In a small saucepan, combine the scallions and butter and warm over low heat until the butter is melted and bubbling.  Remove from the heat, cover and keep warm while steaming the cod.

2.   Bring 1 quart water to a simmer in the bottom of a wok or medium saucepan.  Arrange the rosemary in the steamer basket.  Brush the rosemary with a little canola oil.  Carefully place the cod on top of the rosemary and place the steamer basket over the simmering water.  Cover and steam just until the fish flakes with a fork, and is opaque throughout and cooked to the desired doneness, 4 to 5 minutes. (If your pieces of fish are large and your steamer basket small, you may have to use two stacking steamer baskets to cook all of the fish.)  Season fish lightly with fine sea salt.

3.   Place two pieces of the fish in the center of each warmed, shallow soup bowl. Pour seaweed butter sauce all over.  Garnish with chives, and a squirt of lemon juice if you like, and serve.

from Patricia Wells, My Master Recipes