.Steaming Times for Various Fish
Source of Recipe
Cook's Illustrated March/April 1995
- :Species Type of Cut / Time
:Arctic Char fillet (1" thick) / 5 minutes
:Bluefish fillet (3/4 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 (1/2-3/4" 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 (3/4" thick) -/ 5 minutes
:Swordfish steaks (3/4-1" thick) - / 6 minutes
:Tilefish steak (1-1¬" thick) - / 6-8 minutes
:Tuna steak (3/4-1" thick) - / 2 minutes (rare); / 4 minutes (med-rare)
:Wolffish fillet (1/2-3/4" 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.
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