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Steamed Mahi Mahi with Island Pesto

STEAMED MAHI MAHI with Island Pesto
Turtle Bay Restaurant Recipe

Fish:
2 (6 oz.) Mahi Mahi

Pesto Mix:
1/4 cup parsley, chopped
1 tablespoon unsalted butter
2 cloves garlic
1/2 ounce sesame seed oil
1 ounce shoyu sauce
1/2 piece Hawaiian chile pepper
1 teaspoon fresh ginger
1/4 cup green onion

Sauce:
4 ounces liquid left from steaming fish
1/2 teaspoon cornstarch
I teaspoon white wine  

Combine all the pesto in a bowl with a whip; place evenly on top of fish. Place fish on a dish which can hold approximately 4 ounces of liquid. (This liquid hill be left in dish after fish is steamed.) Take pan which will hold size of dish. Fill pan 1/4 of the way with water then place dish inside (water should not overflow into the plate). Cover the whole pan with aluminum foil. Place on high heat and steam approximately 5 minutes and check fish for doneness. Remove fish from the pan then place the fish on a separate plate with vegetable and starch. The liquid left on the plate will be for your sauce.

Place liquid in pan, reduce a quarter of the way. Just before pulling from the fire combine white wine and cornstarch and pour in the liquid, it thickens the sauce. Then ladle over fish.

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