Steamed Halibut With Boursin Cheese Sauce

Ingredients:

Halibut or other Meaty, Whitefish 8/ 3oz. pieces
Boursin Dressing Makes 2+ Cups (will keep for 10days-2weeks)
Lemon Juice, Fresh ½ Cup (appx. 2 lemons)
Parmesan, Grated 1/3 Cup
Extra Virgin Olive Oil 1/4 Cup
Garlic, Minced 1 Clove
Boursin Cheese (any type) 1-5oz round (I use light)
Sour Cream 1/3 Cup (I use light)
Kosher Salt to taste
Fresh Black Pepper to taste

Directions:

Combine ingredients for Boursin dressing, except olive oil, in blender or food processor. While blade is running add oil in steady stream, season to taste.
In bamboo steamer or veggie steamer lined with lettuce leaves steam fish, seasoned with a sprinkle of salt, until opaque 5-10 minutes (may take longer depending on thickness). Drizzle with Boursin dressing.