INGREDIENTS

INSTRUCTIONS

Arctic Char        fillet (1" thick)             5 minutes  :Bluefish  
fillet (3/4 to 1" thick)      7-8 minutes  :Cod                steak
(1" thick)              6-8 minutes fillet  (1" thick)             6
minutes  :Flounder           fillet (1½" thick             4-6 minutes
:and Gray Sole      folded in half so the tail end is under the wide
end)  :Grouper            fillet (1-1½" thick)  :       10-12 minutes
:Halibut            steak (1" thick)              6 minutes  :Monkfish
fillet (1" thick)  :          10-12 minutes  :Pompano            fillet
(1/2-3/4" thick)       6-8 minutes  :Salmon             steak (1¼-1½
" thick)         7-8 minutes  (med-rare)  8-9 minutes (medium)  fillet
(1½" thick)            7-8 minutes (med-r re) 8-9 minutes  (medium)
:Snapper            fillet (3/4" thick)           5 minutes  :Swordfish
steaks (3/4-1" thick)         6 minutes  :Tilefish           steak
(1-1¼" thick)           6-8 minutes  :Tuna               steak (3/4-1"
thick)          2 minutes (rare) 4  minutes (med-rare)  :Wolffish      
fillet (1/2-3/4" thick)       5 minutes  Note: If you are steaming a
fish not listed on the chart, find a fish  that has a similar texture
and thickness and use the time shown for  it.  Cook's Illustrated
March/April 1995  Posted by Michael Prothro KOOK-NET  :þ Mike's Resort
BBS, Fayetteville,AR,(501)521-8920þ  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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