Steaming times for fish fillets & steaks
1 Info
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| fillet (1\" thick) | ||
| so the tail end is | ||
| under the wide end) | ||
| (med-rare) | ||
| fillet (1«\" thick) | ||
| (med-r re) | ||
| 6 minutes | ||
| 8-9 minutes (medium) | ||
| 7-8 minutes | ||
| 8-9 minutes (medium) | ||
| 4 minutes (med-rare) | ||
Directions
:Species Type of Cut Time :Arctic Char fillet (1" thick) 5 minutes :Bluefish fillet (¾ 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 (½-¾" thick) 6-8 minutes :Salmon steak (1¬-1« " thick) 7-8 minutes :Snapper fillet (¾" thick) 5 minutes :Swordfish steaks (¾-1" thick) 6 minutes :Tilefish steak (1-1¬" thick) 6-8 minutes :Tuna steak (¾-1" thick) 2 minutes (rare) :Wolffish fillet (½-¾" 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