LEMONY STEAMED FISH
Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
Provided by DHERDEBU
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 6 foil squares large enough for each fillet.
- Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g
STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
SIMPLEST STEAMED FISH
Steps:
- Put at least 1 inch of water in the bottom of a steamer (see Note), cover, and bring to a boil. Put the fish on the steamer's rack-making sure the rack is elevated above the water-cover again, and steam for 4 to 8 minutes, or until the fish is done. You must check often-taking care not to scald yourself when removing the steamer's lid-and stop the cooking the instant a thin-bladed knife meets no resistance when poking the fillet. (A good-sized halibut fillet may require 10 or even 12 minutes.)
- Transfer the fish to a warm platter and drizzle with olive oil and lemon juice. Sprinkle with coarse salt and serve.
- Variation
- Simplest Steamed Fish with Soy: You can drizzle the fish with anything you like in place of the olive oil and lemon. Try, for example, a drizzle of soy sauce and a little minced peeled fresh ginger and/or chopped scallion.
STEAMED FISH (WITHOUT A STEAMER) WITH GREEN BEANS
My granny used to cook fish on a plate. It's a great way to make perfectly steamed fish without overcooking it. Any white fish fillets will do; Snapper, Gurnard, Terakihi, to mention some New Zealand fish. In Scotland I made this with Haddock. Granny preferred Lemon Sole. This recipe is really only suitable for cooking for one or two. Any more than that and the fish won't fit on the plate!
Provided by RonaNZ
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the fish first. Trim the fish to remove any bones. Put it on a plate that is bigger than the pan you are going to use to cook the beans. Add salt, pepper and the juice of half a lemon. Save the other half of the lemon for serving.
- Trim the ends off the green beans.
- Put the beans in a pan with cold salted water.
- Put the fish plate on top of the pan and the pan lid on top of the plate to cover the fish. The heat of the plate is your improvised steamer.
- Bring the pan to a boil and simmer for about 5 to 8 minutes or until the beans are cooked. This should be enough time to cook the fish as well. If your fish fillets are thick, turn the fish half way through cooking the beans.
- Drain the beans.
- Pour the juices from the fish over the beans and toss through.
- Place the fish on plates and drizzle olive oil over the fish. The best extra-virgin olive oil adds a wonderful flavour to the fish. If you don't like the fruity flavour of olive oil, then skip this step or use milder oil.
- Serve with the beans on the side, lemon wedges and crusty bread to mop up the juices.
Nutrition Facts : Calories 350.1, Fat 15.3, SaturatedFat 2.2, Cholesterol 99, Sodium 149.5, Carbohydrate 12.9, Fiber 5.9, Sugar 1.4, Protein 43.6
SIMPLE STEAMED FISH
I couldn't find a recipe to steam our fish tonight that really appealed to me, so I came up with this.... Cook time will depend on the thickness of your fish fillets-ours were quite small.
Provided by JustJanS
Categories Australian
Time 7m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix all the ingredients (apart from the fish and green onions) together.
- Smear a little of the dressing around a dinner plate. Arrange the fillets thickest sides out. Drizzle the remaining dressing over the top and spread it around.
- Cover with cling film, punch a few holes in it then microwave on high for 2 minutes. Check and microwave a further 30 seconds at a time until the fish is just done. Allow to stand a couple of minutes then serve, pouring the juices over and garnishing with the sliced green onions.
Nutrition Facts : Calories 235.5, Fat 5, SaturatedFat 0.9, Cholesterol 134, Sodium 757.3, Carbohydrate 7.1, Fiber 1.1, Sugar 3.5, Protein 38.3
SIMPLEST STEAMED FISH
This really IS simple. You'll need a steamer for this dish. I don't have a steamer so I used a large roasting pan and I keep on hand 4 cans that have the top AND bottoms removed from them. A good size can would be about the size of the smaller tuna cans, or cat food cans. The ones I use happen to come from La Preferida green chili cans. Whatever can you use, just make sure all are the same size (so your platter doesn't tilt) and that they're the type that you can remove the bottom lid as well as the top (some cans have molded bottoms and can't be removed). Also, the cans can't be too tall or the lid of your roasting pan might touch your food. I use a shallow casserole dish to hold the fish.
Provided by Hey Jude
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put at least 1-inch of water in the bottom of a steamer; cover and bring to a boil.
- Put the fish in a heat-proof rack or casserole; place in the steamer; cover and steam 4-8 minutes, or until the fish is done.
- Check fish often, being careful when removing the lid of the steamer so you don't get scalded.
- Stop the cooking as soon as a thin-bladed knife meets no resistance when poking the fillet.
- Thicker fillets may need about 10-12 minutes.
- Transfer the fish to a warm platter and drizzle with olive oil and lemon juice. Sprinkle with coarse salt and serve.
FULL-STEAM-AHEAD FISH
Steaming is a very healthy way to cook fish. The method retains ingredients' nutrients, and calories from fat are minimal since there's no need to use oil.
Provided by Annacia
Categories Orange Roughy
Time 16m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Make bias cuts about 3/4-inch apart into the fish fillets (Do not cut completely through fish).
- Tuck 1 or 2 whole basil leaves into each cut.
- Rub fillets with garlic and ginger.
- Place peppers and asparagus in a steamer basket.
- Top with fish.
- Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when tested with a fork. Makes 2 servings.
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STEAMED FISH WITH GINGER AND SOY SAUCE - DELIGHTFUL PLATE
From delightfulplate.com
Ratings 10Calories 314 per servingCategory Main Dish
- Place the fish in a shallow plate that can be used for steaming. Massage it with sesame oil, 1/8 teaspoon salt and pepper. Set aside.
- Peel and julienne ginger and veggies as well as mince garlic, shallots and a small amount of ginger.
- Place a small pot over medium heat and add olive oil. Once the oil is heated, add minced shallots and garlic, stir and cook until fragrant. Then add minced ginger, also stir and cook briefly until fragrant. Pour soy sauce into the pot, add black pepper and 1/8 teaspoon of salt (to taste), stir and simmer for a few seconds. Transfer the sauce to a bowl.
- Prepare your steamer. Cover the plate of fish with foil and place inside the steamer and cook for 8-9 minutes.
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