Title: Steaming Times for Fish Fillets and Steaks
Categories: Info, Kooknet
Yield: 1 Info


: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
fillet (1" thick) 6 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.

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