Un déjeuner en rêvant des îles

My recent discovery of the lovely Hawaiian Islands is a time I will never forget, and I often dream of returning there. This lunch of the freshest fish seems to bring that moment a little closer. The main course is steamed right on the plate in which it is served, making it a light and easy dish that keeps all the flavor of the fish. This is, however, a preparation best done for a very few; should you wish to serve a larger group, I have given special instructions at the end of the recipe. Use any good fresh fish for this dish. At home in France, I would use fillets of fresh Dover sole, or a whole boned trout. In Hawaii it would be mahi-mahi, I suppose. And for those who live between those two places, there are many good possibilities, which are given in the recipe.