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Info, Kooknet |
1 |
Info |
INGREDIENTS
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fillet (1" thick) |
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so the tail end is |
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under the wide end) |
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(med-rare) |
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fillet (1«" thick) |
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(med-r re) |
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6 minutes |
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8-9 minutes (medium) |
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7-8 minutes |
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8-9 minutes (medium) |
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4 minutes (med-rare) |
INSTRUCTIONS
:Species Type of Cut Time
:Arctic Char fillet (1" thick) 5 minutes
:Bluefish fillet (3/4 to 1" thick) 7-8 minutes
:Cod steak (1" thick) 6-8 minutes
:Flounder fillet (1«" thick 4-6 minutes
:and Gray Sole folded in half
:Grouper fillet (1-1«" 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 (1¬-1« " thick) 7-8 minutes
:Snapper fillet (3/4" thick) 5 minutes
:Swordfish steaks (3/4-1" thick) 6 minutes
:Tilefish steak (1-1¬" thick) 6-8 minutes
:Tuna steak (3/4-1" thick) 2 minutes (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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