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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