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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