Recipe - Steaming Fish Fillets And Steaks

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Steaming times are counted from the time the cold steamer is turned on.
Steaming water is cold from the tap. Water level is medium. Steaming times,
except for swordfish, are to cook the fish to med.rare; it will finish
cooking all the way throughduring the 2 min. standing time.Steam swordfish
to rare so that it ends up med.rare in the very center; it is tough if
overcooked.

Bluefish Fillet ( 6 to 8 ounces, 3/4" thick) 1011 mins., plus 2 mins.
standing time.

Catfish Fillet ( 6 to 8 ounces, 3/4" thick) 1314 mins., plus 2 mins.
standing time.

Cod Fillet ( 6 to 8 ounces, 3/4" thick) 1112 mins., plus 2 mins. standing
time.

Cod Steak ( 8 to 10 ounces, 3/4" to 1" thick) 15 mins., plus 2 mins.
standing time.

Halibut Steak ( 8 to 10 ounces, 3/4" to 1" thick) 15 mins., plus 2 mins.
standing time.

Monkfish Fillet ( 1" thick at thickest point) 15 mins., plus 2 mins.
standing time.

Red Snapper Fillet ( about 6 ounces ) Single fillet ( 6 to 8 ounces, 1/2"
thick): 910 mins., plus 2 mins. standing time. Two stacked fillets: 1720
mins., plus 2 mins. standing time.

Salmon Fillet ( 6 to 8 ounces, 1 1/4" thick) 18 to 20 mins., plus 2 mins.
standing time.

Salmon Steak ( 8 to 10 ounces, 1" thick) 11 to 13 mins., plus 2 mins.
standing time.

Swordfish Steak ( 6 to 8 ounces, 1" thick) 12 to 14 mins., plus 2 mins.
standing time.

Tuna Steak ( 6 to 8 ounces, 3/4" to 1" thick) 15 mins., plus 2 mins.
standing time.

SourceCooking with Steam by Stephanie Lyness Formatted for Mastercook by
Carol Floydc.floyd@arnprior.com

Recipe by: Cooking with SteamStephanie Lyness

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Feb 26, 1998