Steaming Times For Fish Fillets & Steaks Recipe

Steaming Times For Fish Fillets & Steaks Recipe

Yield: 1 Info
Recipe by luhu.jp

Ingredients:
fillet, 1" thick
6: minutes,

Directions:

: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
so the tail end is
under the wide end)

: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
(med-rare) 8-9 minutes (medium)

fillet (1

" 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 (1-1

" 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.

Cooks Illustrated March/April 1995

Posted by Michael Prothro KOOK-NET
:

Mikes Resort BBS, Fayetteville,AR,(501)521-8920


Source from luhu.jp