| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Cooking wit, Fish, Reg 4, Steamer |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
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) 10-11 mins., plus 2 mins. standing time. Catfish
Fillet ( 6 to 8 ounces, 3/4" thick) 13-14 mins., plus 2 mins. standing
time. Cod Fillet ( 6 to 8 ounces, 3/4" thick) 11-12 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): 9-10 mins., plus 2 mins. standing time. Two
stacked fillets: 17-20 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.
Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook
by Carol Floyd--c.floyd@arnprior.com Recipe by: Cooking with
Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd
<c.floyd@arnprior.com> on Feb 26, 1998
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