Spring Steaming

How to Steam - Easy as 1-2-3

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Whether you're planning an elegant dinner, shaping up for summer, or making a quick and easy family meal, there's no better way to prepare seafood bursting with springtime flavor than by letting off a little steam. Steam wraps food in a blanket of moist heat, cooking quickly and gently while coaxing out all the best flavors. Delicate fish remain moist and tender-even if cooked a little too long-and shellfish emerge rich and succulent. No fat is added, so each bite is as light and lean as the seafood you started with. Best of all, it's as easy as boiling water.

Steaming is simple:

Whole fish, fillets or shellfish are cooked by suspending them over gently boiling water in a tightly closed container. Add herbs, wine or other seasonings and their flavors are passed on during cooking.

Steam-Smoked Swordfish Salad illustrates the versatility of this cooking method. Liquid smoke (available in most grocery stores) imparts a pleasant smoky flavor-a fast and easy way to enhance the taste of any seafood. In Shellfish with Pesto Sauce, clams, crab and shrimp steam over wine and pesto, then the aromatic broth is poured over the seafood when served.

While a variety of specialty pans, racks and baskets is available-and makes the task more convenient-no special cookware is required to start steaming. All you'll need is a wire rack or heatproof platter to hold the rack or platter above the boiling water, and a pot or pan large enough to hold the rack.

A number of common kitchen items make handy supports: canning jar rings, small heatproof glasses or tuna cans with both ends removed. The only requirement is cookware with a tight-fitting lid and enough room to allow at least an inch of clearance so the rack or platter can be easily removed. Fish poachers, deep-fryers, roasting pans, woks, Dutch ovens, bamboo steaming baskets or large saucepans will all do the job.

Begin by adding at least 1 inch of water, coming no closer than 1/4 to 1/2 inch from where the food will rest (when the water boils, it should not touch the food). Cover the pan and bring water to a gentle boil. Arrange fish on a lightly greased rack or platter, lower it carefully into the pan, then cover and simmer until done. Cooking times will vary, depending on the thickness of the fish. Generally, you can expect about 8 minutes per inch of thickness.

Steam is very hot-hotter than boiling water. When removing the lid to check foods, always tilt the lid away from you as you lift it from the pan (to prevent steam from burning your hands or face). A pair of mitten-style potholders or heavy-duty tongs is a good investment in safety. Always remove the pan from the heat and let steam subside before reaching in to remove food.

How to Steam
Steaming Vegetables With Fish
Is As Easy As 1-2-3

So you want to steam? This low-cal method is great for cooking mussels or clams. Just boil a little water and cook until their shells open. For flavor, toss in a little white wine, garlic and onion. The meats can be eaten hot or cold. To indulge, dip them into a sauce or flavored broth (the leftover broth is wonderful)!

Since steaming cooks fish gently with moist heat, fish cooked this way retains its integrity and shape better than in most other cooking methods. You can even steam right on the serving platter-just drain off any accumulated liquid and serve!

Fish generally cooks quickly but it cooks even faster when steamed. Steamed fish makes a great fast, fuss-free meal. Watch fish closely, checking for doneness to avoid overcooking.

Steamed fish doesn't have to be flavorless. Lay your favorite herbs and spices under and over the fish, so that as it cooks, it absorbs flavors. And don't forget to toss in some fresh vegetables for extra flavor and nutrition.

1. Start with vegetables that take the longest to cook.

2. Next, add the fish or shellfish. Cut large, thick pieces of dense fish like swordfish, halibut and tuna into serving-size portions to ensure uniform cooking.

3. Add faster-cooking vegetables during the last few minutes of cooking.