Steamed Halibut Fillets With Scallion Ginger Vinaigrette

• 1/2 cup coarsely chopped scallions including greens
• 1 tablespoon grated ginger
• 3 tablespoons coarsely chopped parsley
• 1 teaspoon minced garlic
• 6 tablespoons olive oil
• 1 tablespoon wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons Dijon-style mustard
• Salt and freshly ground pepper to taste
• 1 hard-cooked egg quartered
• 4 boneless skinless halibut or salmon fillets, about 6 ounces each
• 4 slices lemon

1. Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender.
2. Blend until the herbs are finely chopped.
3. But the ingredients should retain some texture.
4. Add the quartered egg and process briefly until coarsely blended.
5. Pour water into the bottom of a steamer.
6. Season the fillets with salt and coarsely ground pepper.
7. Place them on a steamer rack.
8. Lay one lemon slice over each fillet.
9. Cover, bring the water to a boil and steam for 3 to 4 minutes.
10. Do not overcook.
11. Transfer the fish fillets to a serving plate and place some sauce over them.
12. The dish can be served cold or at room temperature.
13. Serve over a bed of sauteed spinach leaves.

scallions including greens, ginger, parsley, garlic, olive oil, wine vinegar, lemon juice, mustard, salt, egg, salmon, lemon

Taken from cooking.nytimes.com/recipes/4385 (may not work)