Steamed Arctic Char
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 4
Ingredients
Before You Begin
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.
Instructions
- Fill steaming pan with 1-inch water or enough to come within 1/2-inch of steamer rack or basket bottom. Bring water to a rapid simmer.
- Meanwhile, line steamer basket with herbs or other aromatics, if desired, and lay fillets in the steamer basket in a single layer, if possible, so steam can circulate (see headnote if fillets overlap). Cover pan with lid or wrap tightly with aluminum foil. Steam 5 minutes.
- Uncover and check doneness, fish should be medium rare and transluscent in the center. Remove steamer basket and set aside on a plate to catch drips (fish will continue cooking while resting in the steamer basket). Remove fish from basket with a wide, flexible spatula and plate. Can be drizzled with olive oil and lemon wedges, if desired.
Time
20 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Before You Begin
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.
Instructions
- Fill steaming pan with 1-inch water or enough to come within 1/2-inch of steamer rack or basket bottom. Bring water to a rapid simmer.
- Meanwhile, line steamer basket with herbs or other aromatics, if desired, and lay fillets in the steamer basket in a single layer, if possible, so steam can circulate (see headnote if fillets overlap). Cover pan with lid or wrap tightly with aluminum foil. Steam 5 minutes.
- Uncover and check doneness, fish should be medium rare and transluscent in the center. Remove steamer basket and set aside on a plate to catch drips (fish will continue cooking while resting in the steamer basket). Remove fish from basket with a wide, flexible spatula and plate. Can be drizzled with olive oil and lemon wedges, if desired.
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