Steamed Swordfish

Published March 1, 1995.

Why this recipe works:

When we tested steamed fish recipes, we found the two most important variables affecting cooking time to be the thickness and texture of the individual fish. Times are more affected by the thickness of the fillet or steak, for example, than by weight or size; as long as they are roughly the… read more

When we tested steamed fish recipes, we found the two most important variables affecting cooking time to be the thickness and texture of the individual fish. Times are more affected by the thickness of the fillet or steak, for example, than by weight or size; as long as they are roughly the same thickness, an 8-ounce salmon fillet and a 1-pound salmon fillet take the same amount of time to cook. The easiest and most effective way to add flavor to our steamed fish recipe was to steam the fish on a thick bed of herbs or other aromatics such as onion, lemon, or ginger. A simple sauce drizzled on the fish added even more flavor.

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Serves 4

Line your steamer basket with a thick bed of herbs, sliced onions, lemons or ginger for extra flavor and to limit sticking. If you need to stack fish fillets or steaks on top of each other, face skin to the outside or bottom of steamer basket, separating them with lettuce leaves and increase steaming time by 1 minute.

Ingredients

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