Steamed Swordfish
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 steaks in the steamer basket in a single layer, if possible, so steam can circulate (see headnote if steaks overlap). Cover pan with lid or wrap tightly with aluminum foil. Steam 6 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
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 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.
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 steaks in the steamer basket in a single layer, if possible, so steam can circulate (see headnote if steaks overlap). Cover pan with lid or wrap tightly with aluminum foil. Steam 6 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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