STEAMING TIMES FOR FISH FILLETS AND STEAKS

: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 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 (½-¾" 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-rare) 8-9 minutes (medium)

: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) 4 minutes (med-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

Your STEAMING TIMES FOR FISH FILLETS AND STEAKS is ready. Buon appetito!