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Steamed Halibut With Rosemary Served With Parsnip Puree

2 pounds boneless halibut fillet or steaks, at least 1 1/2 inches thick
4 cabbage leaves, preferably Savoy
2 large rosemary sprigs
1 lemon, halved
2 teaspoons salt
1 teaspoon cracked pink peppercorns
1/2 teaspoon cracked white peppercorns
1/4 cup extra-virgin olive oil
Parsnip puree, warm


Cut the halibut into four equal pieces. In a wok or 8-quart stockpot bring water to a boil and boil cabbage leaves until soft and pliable, about 3 minutes. Carefully remove with tongs to a colander and refresh under cold water. Add 1 rosemary sprig, half a lemon and 1 teaspoon salt to the still boiling cabbage-cooking water and place a bamboo or other steamer basket on top. Finely chop the leaves from the remaining rosemary sprig and mix with the remaining 1 teaspoon salt and the cracked pink and white peppercorns in a custard cup. Sprinkle the cabbage leaves with some of the rosemary mixture and place 1 piece of halibut on each leaf. Brush the fish pieces with half of the olive oil and sprinkle with the remaining rosemary mixture. Place the cabbage leaves and fish in the steamer basket. Cover and steam until the halibut is cooked though, 6 or 7 minutes. Serve the halibut on the cabbage leaves and drizzle sparingly with the juice from the remaining lemon half and the remaining olive oil. Serve with parsnip puree made without ginger.

Source: cooking.nytimes.com