Steamed Fish
- Total Time
- 25 minutes
- Rating
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Ingredients
- 3skinless, boneless fish fillets such as cod, striped bass or salmon, about 2½ pounds and about 1 inch thick or slightly less
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
32 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 90 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Select flat dish with rim large enough to hold fish in one layer. Arrange fish in one layer within dish.
- Step 2
Select baking pan in which the dish will fit comfortably. Place rack in pan. Set dish on rack. Pour boiling water into baking pan. Cover tightly with sheet of aluminum foil. Place baking pan on stove and let the water return to boil. Steam the fish for 10 minutes. Lift foil. If the fish is not properly cooked, reseal and steam 2 minutes longer.
- Step 3
Pour liquid from steaming dish. There should be about ⅓ cup or less. Two or 3 tablespoons of liquid may be added to any sauce to be served with fish. Serve with tomato or mushroom sauce.
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