Gently Steamed Fish With Cucumber, Borage, And Tahini Sauce Recipe

Ingredients For Gently Steamed Fish With Cucumber, Borage, And Tahini Sauce Recipe

• 1 tablespoon Extra Virgin Olive Oil, Plus More For Drizzling
• 1 teaspoon Flaky sea salt, such as maldon
• 0.5 cup Coarse salt
• 8 cup Water, room temperature
• 4 Skinless halibut fillets
• 0.5 Lemon, thinly sliced into rounds
• 0.25 cup 4 to 5 dill stems, plus coarsely chopped dill fronds, for garnish
• 3 tablespoon Unsalted Butter, Divided
• 1 Lemon cucumber, or 1/2 regular cucumber, thinly sliced into rounds
• Coarse salt
• 1 Medium Shallot, Thinly Sliced
• 2 Cloves Garlic, Thinly Sliced
• 3 inch 3 large stalks borage, leaves and stalks cut into , plus flowers, for garnish
• 1 tablespoon Fresh lemon juice
• 2 Cloves Garlic, Chopped
• 0.25 teaspoon Coarse salt
• 3 tablespoon Tahini
• 2 tablespoon Fresh lemon juice