Fill a pot with 1–2 inches (2.5–5.1 cm) of water. Preheat the grill or oven to 450° F. In a small bowl, mix together the leeks, bell pepper, and mushrooms. Continue to 6 of 8 below. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. Add water, lemon juice, white wine (optional), dried or fresh herbs, bay leaf, and garlic plus salt and pepper to the bottom of the pot.With the lid on, bring to a boil, then turn down to low to simmer for 15-20 minutes to allow flavors to develop. Like dumplings or maybe some steamed fish but you don't have a bamboo steamer. Place the aluminum foil holding the fish in the steamer, cover, and steam for about 30 minutes. Fish is hugely versatile and responds well to a number of cooking methods. I will make this again. Steaming the fillets on top of an aluminum foil sling allows us to easily transfer them from the baking pan to the serving platter without breaking them. Then it’s as simple as tearing off a few rolls of aluminum foil, crushing them into balls, and tossing them into your skillet. Oven-Steamed Fish with Scallions and Ginger. 3. It will take no time to prepare the salmon so get the steamer on and the water boiling. In the ‘How to’ section of the Cookery School channel of the site, you will find step-by-step techniques for grilling, frying, poaching and steaming fish. Scatter the fish with the reserved sliced spring onion. This makes a steam pocket that cooks the fish. How to Bake Fish in Parchment or Foil The Meaning of en Papillote Homemade Hot Pockets 65 mins Ratings. Create a quick and flavorful broth for your salmon to steam in. Steam the fish for 10 to 15 minutes. Mostly sea bass, sometimes cod, but at least twice a week. Remove the fish fillets when they flake with a fork. Place each fillet on a large … The description is correct-the flavor is mild. You can layer your fish fillets or even a whole fish in a foil and can also add thinly sliced ginger, and other veggies to give more flavour. I have a brilliant idea to teach you have to do it and all you need is aluminum foil and a deep skillet. If you enjoy Asian food, it’s nice to have one in your kitchen to make not just steamed fish, but other dishes such as sticky rice and tofu.. I did use halibut, but in the interest of simplicity I didn't use all the many seasonings called for. I will say there were no pan juices, just fat in the skillet. Use enough liquid to half cover the fish and make sure the pan has a well-fitting lid. © 2021 America's Test Kitchen. It is easier to steam food in a steamer or a steam-cooker, as this requires much less fat, or even none Airy Sponge Cake 50 mins Ratings. Any number of different types of fish will work, and you can increase the recipe easily. The fish is always tender, silky smooth. Step 1. Preheat oven to 375 degrees F (190 degrees C). That way, I could gently lift all the fillets out of the pan at once and deposit them onto the serving platter with minimal disturbance. My family loved this recipe....although I used Talapia fillets instead. Steaming equipment can be a simple bamboo steaming basket, a custom-made fish kettle or a sophisticated steam oven. I then grasped each end of the foil sling and transferred the delicate fillets to the platter, carefully sliding the foil out from under them so that I didn’t dislodge a single flake. Moving the cooking to a sealed baking pan in the oven means we can steam four fillets at a time. This was really easy and my husband LOVED it. Amount is based on available nutrient data. It was good but a little too much dill for our tastes. Marinate the fish with cayenne pepper, lime juice, salt and coriander leaves paste for half an hour. Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Heat the oil in a separate pan until smoking and pour over the fish, spring onion and ginger. And when it’s done well, there’s a real flavor benefit—if you know how to season and dress the fish. Broccoli gets nicely browned and yummy! Note: Using an oven with a steam function, rather than a traditional food steamer, allows the fish to be cooked whole. With compartment steaming, the cooking liquid (usually a broth, stock, or wine to add flavor) along with aromatic herbs, are gently simmered, creating flavorful steam. After about 15 minutes in a 450-degree oven, the fillets hit their target doneness temperature of 135 degrees. DELICIOUS! Food steaming is an ancient practice with many surprising modern applications, as nutritionists and food scientists have learned more about health, diet, … Amazed this recipe works out as well as it does. Removing the fish from the oven while it’s just under its target temperature ensures that it’s not overcooked when it’s finished with sizzling oil. Place. When steaming vegetables like broccoli or asparagus, point the tougher, thicker ends toward the middle of the steamer — the produce will cook more evenly. Baked all cod together in one dish covered with aluminum foil. Mixed with ginger and scallions, drizzled with hot oil and soy sauce. Drizzle with soysauce, rice wine, sesame oil, or whatever liquids the recipe calls for. A suggestion would be to add an ice cube to the packet for a little more moisture. Classic Chinese and French methods produce moist, flavorful steamed fish. Will add to the recipe rotation. I modified my Stanley Stainless Steel Cookpot by adding a DIY Steaming Basket made out of Aluminum foil.This is an experiment with a steaming basket, to see how well I … I poured the juices from the pan over and around the fish, topped it with scallions, and drizzled it with the hot oil. Place sling gently on serving platter. This is a great way to steam fish using a BBQ or in the oven, helping to retain more of the nutrition that with frying fish. Using a Steamer Basket 1. However, here Delia explains just how easy it is to roast, barbecue and microwave fish. Creating a good seal with the lid is crucial for holding in steam. For preparing fish steamed in foil paper, make lines on the fish. To make sure your fish doesn’t stick, pour a little cooking oil on to a wad of kitchen roll and wipe the surface of your steamer. The French technique, called en papillote (“in paper”), calls for enclosing individual fillets in parchment or foil envelopes with vegetables, perhaps a bit of fat, and a splash of wine or broth and then baking the packets in the oven. Next time I will adjust seasonings and also shorten the cooking time. Scatter with coriander and serve. No butter, no drizzle of olive oil, nothing? Chicken Breasts in Parchment Paper 25 mins Ratings. The fish was slightly overcooked and dry which happens easily with halibut. You also don’t need any appliances whatsoever: You can hack a steamer with a heat-proof plate or cooling rack and some clever aluminum foil maneuvering. If you like fish cooked quickly with no frills, steaming fillets is your best option, as all you essentially need are water and the fish. Start by placing your large, deep skillet on your stove; the heat it’s over will depend on the dish you’re steaming. Watery vegetables are cooked without liquid whereas firm vegetables containing less water are cooked with a little liquid until just nearly soft. In the Oven Or On the Grill Preheat your oven or grill. Seafood is particularly well suited for steaming. Remove the fish from the marinade, and place the fish in a steamer basket. To steam the fish, you will need a steamer basket or a pot with a steamer insert. Fold the top half of the heart over to enclose the fish. Place sticky foods on parchment paper, a plate or aluminum foil (but don’t completely cover the bottom) to prevent them from adhering to the steamer . Rub fillets with olive oil, and season with garlic salt and black pepper. I will say there were no pan juices, just fat in the skillet. Double-fold foil over top of each serving, double-fold ends of foil. great and easy technique for “roasted” chicken. It is best done in a bamboo steamer which adds its own special aroma. Absolutely the best chicken ever, even the breast meat was moist! Information is not currently available for this nutrient. If you’re steaming frozen chicken -- which works well -- don't peek for at least 15 minutes. Steaming is probably the easiest way to cook fish and the best way to eat it, especially if it is eaten whole. This way of doing fish is something normally associated with Chinese cooking. All rights reserved. Steaming is a healthy cooking option that doesn't use harmful fats to treat the meat. How to steam without a steamer. The final flourish is a drizzle of hot oil that sizzles as it hits the fish, releasing a cloud of delicate aromas into the air. Info. The moist environment inside the steamer compartment helps keep the fish tender and juicy. Cooking time will vary depending on the thickness of the fish, but in my case 12 minutes at 400 degrees was just right for perfectly cooked, perfectly golden and flaky filets - and much improved from the three stars I've rated this as written. Both Chinese and French cuisines have classic approaches to steaming. There’s a lot to love about both approaches, but I’ve long wanted a mash-up that offers what I consider to be the best of each: the bold, fresh flavors and hot oil drizzle of the Chinese method and the convenient oven cooking and flavorful fish jus of the French method. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. Steaming requires little more than a pan with a well-fitting lid and a rack to support the food over the liquid in the pan. It's the only way I'll cook a whole chicken again. Ideally, you’d cook this fish in a Chinese bamboo steamer. Add comma separated list of ingredients to exclude from recipe. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. To prevent steam from escaping, cover the basket and don’t peek for at least eight minutes. I did not change any ingredients and I will use this recipe again because it is so healthy and I just had a heart attack last week... so I'm changing what my family and I eat (with their support) and taking up long brisk walks again. We used Tilapia and it turned out wonderful. Wrap the codfish fillets with the aluminum foil to create packets. otherwise notified. Add comma separated list of ingredients to include in recipe. Bring the water to a … Arrange your fish inside your steamer basket. The choice of equipment depends on … If you don't have a steamer basket and what you are trying to do is replace one, instead of wrapping the chicken roll that foil into balls or strips and use it to elevate the chicken above the cooking liquid in your pot. Steaming foods involves cooking them with the steam produced when the item is enclosed in a heated container. It’s a delicate method for cooking a delicate protein that leads to supremely moist, tender results. Once you’ve seasoned your whole fish or fillets to taste, place them at... 2. And then steamed? I will definitely make it again! Moving the cooking to a sealed baking pan in the oven means we can steam four fillets at a time. Whisk together the sesame oil, rice … Then roll each marinated fish with tomatoes in separate foil papers. Unfortunately it was too mild for our taste. No fat? I have a brilliant idea to teach you have to do it and all you need is aluminum foil and a deep skillet. fold foil over salmon leaving a small hole at the top and place in a steamer. To make sure your fish doesn’t stick, pour a little cooking oil on to a wad of kitchen roll and wipe the surface of your steamer. The aluminum foil may expand while it heats. Whole trout weighing 10-12 oz (275-350 g) each will take 8-10 minutes – less for small fish. Open the foil packet carefully to prevent burning your skin. I'm 47 blessed to be alive and I've been given a second chance after being so close to death. Alternatively, you can crunch up 3 equal-sized balls of aluminum foil, place them on the bottom of a large pot and place a heat-proof plate on top. All you need to create a makeshift steamer is aluminum foil and a deep skillet. 2. Wrap the sheet pan tightly with aluminum foil. Had I prepared this recipe as written, I'm not so sure I would really have rated it these three stars, which I consider average. Once cooked, the fish is transferred to a platter, doused with soy sauce and maybe a splash of rice wine, and garnished with fresh scallions. Yup, the cast iron was not an issue. In another small bowl, mix together the Heat a … Place the foil-wrapped fillets into the steamer basket for 10 to 15 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. As I mentioned, there are only 5. Our taste buds like the flavor and mouth feel fat contributes! I baked mine in a Reynolds Foil Bag at 425 degrees for 30 min with some fresh veggies. Starting at the top of the heart fold about 1/4 ” of the edge toward the center, and fold again to make a tight seal. Enclose the foil around the fish and leave a 2-inch lateral opening at one end to allow steam to escape. Seasoning the cooking liquid with a little sugar, salt, and white pepper (more floral and delicate than black pepper) made those flavors pop even more, but it was a subtle tweak I made to the aromatics that really gave the sauce depth: Rather than place the garlic, ginger, and scallions on top of the fish, where they turned sadly limp, I laid them in the baking pan underneath the foil sling so that they could infuse the cooking liquid and wouldn’t cling to the cooked fillets. Your daily values may be higher or lower depending on your calorie needs. Steam. Place the foil-wrapped fillets into the steamer basket for 10 to 15 minutes. It’s fast enough to do on a weeknight but delivers company-worthy elegance. Get FREE ACCESS to every recipe and rating from this season of our TV show. The first thing to do is to get that steamer going. There are many types of steamer, of course. Steaming Fish and Shellfish . Grasping both ends, carefully lift sling so that fillets slide to center and are cradled in middle. I added quite a bit more lemon pepper than was called for and served it with buttered basmati rice and peas. Get all our recipes, videos, and up-to-date ratings and cook anything with confidence. Top each piece of fish with 1/4 of the scallions. Grasping both ends, carefully lift sling so that fillets slide to center and are cradled in middle. Carefully slide out sling from underneath fish. Your email address is required to identify you for free access to content on the site. Paired with the sauce, this would make a fragrant dressing for the steamed rice I planned to serve on the side. 1. Growing up, my family ate a lot of steamed fish. Scattering cilantro sprigs over the top made my quick, new‑school interpretation of steamed fish feel as elegant as it was efficient. Will add to the recipe rotation. Absolutely the best chicken ever, even the breast meat was moist! Sauce. I used my cast iron skillet- marvellous! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Make cross slits in each fillet where the flesh is the thickest. Cantonese cooks steam fish whole (typically sprinkled with aromatics such as garlic, ginger, and scallions) in a bamboo steamer set in a wok filled with a few inches of boiling water. But if you don’t have one of those, you can use a collapsible metal steamer lined with foil. Place the packed fish on the steamer on top of simmering water making sure water is not touching the foil. Healthy meal - no mess! f you’re not steaming fish, you should be. Put the new potatoes into a pan of boiling water with the salmon in the steamer above. Served with BROCCOLI WITH LEMON ALMOND BUTTER and 1/2 cup basmati rice. Fold foil over fillets to make a pocket and fold the edges to seal. Add water, lemon juice, white wine (optional), dried or fresh herbs, bay leaf, and garlic plus salt and pepper … Serve the hot steamed fish with Basmati rice. Since the fillets would be sitting in the liquid rather than above it in a steamer, it made sense to follow the French method and use something more flavorful than plain water. While the fish is steaming, in a small bowl, stir together the soy sauce, lemon juice, and 1 … Pack each pomfret in aluminum foil making sure there is no gap and no steam is able to escape. It turned out delicious. Lay the fish on the … Cut each fillet into two equal pieces. Place sticky foods on parchment paper, a plate or aluminum foil (but don’t completely cover the bottom) to prevent them from adhering to the steamer . Cut the fish into smaller pieces for steaming, if you desire. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Though the steaming would take place in the oven, crimping the fillets in individual packets was a labor of love that I’d save for another time—not to mention the fact that packets opened at the table would make it difficult to drizzle the cooked fillets with the hot oil. In the inner liner of your Instant Pot, place 2 cups of water and a steamer. Try halibut, cod, salmon, red snapper, trout, etc. Many cookware sets come with steamer … Reserve the marinade. All you need to create a makeshift steamer is aluminum foil and a deep skillet. As a starting point, I whisked together a few tablespoons of soy sauce, some rice wine, and a bit of nutty toasted sesame oil; poured it around the fillets; and then covered the pan tightly with foil. I worked carefully to maneuver the tidy fillets onto the serving platter, but they flaked apart anyway. I had an idea for keeping the fillets intact during transfer: Treat them like bar cookies and cook them on top of a foil sling. Start by placing your large, deep skillet on your stove; the heat it’s over will depend on the dish you’re steaming. This is a great recipe, and I will definitely make it again. How to Steam Salmon. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Grasping both ends, carefully lift sling so that fillets slide to center and are cradled in middle. Excellent! Our Sponsors LEARN MORE > Sign up for our cooking newsletter. If the lid doesn't fit tightly, cover the pan with foil, and then top with the lid. When steaming vegetables like broccoli or asparagus, point the tougher, thicker ends toward the middle of the steamer — the produce will cook more evenly. A "make again" as my family rates things. Types of Bamboo Steamer. 9 Things You Can Cook with a Food Steamer. Open foil carefully because of steam. I tried the recipe on Red Snapper. Cook the fish for 2 minutes at LOW pressure. Drawing inspiration from both and using easy-to-find fillets would lead to my ideal steamed fish. But just because you’re short a steamer doesn’t mean you have to deprive yourself of your craving. If you wrap in foil, the chicken will be cooking via the heat transfer from the foil … It is a regular dinner feature in many Chinese homes. Line a baking dish big enough to hold the fish with a piece of foil that is big enough to wrap the fish … I used rainbow trout with this recipe and also added a splash of both white wine and extra virgin olive oil to each packet. Feel free to use more or less water as needed. Nutrient information is not available for all ingredients. I love those steamer baskets. Put the baking dish inside the oven and allow the fish to steam for approximately 15 to 40 minutes, depending on the cut and type of fish you use. I covered the pan with foil and placed it in the oven, but this time I made sure to take the fish out earlier, when it reached 125 degrees, trusting that the hot oil and carryover cooking would help it reach its target temperature. Placing the skinless fillets on a foil sling allows the fish to flavor the sauce while cooking and makes it easy to transfer it to a serving platter without it falling apart. Tear 4 lengths of parchment paper or foil, each about 18 inches long. https://japan.recipetineats.com/sakamushi-fishi-steamed-fish-in-sake I've used both stainless steel and cast iron pans. Excellent recipe! great and easy technique for “roasted” chicken. Allrecipes is part of the Meredith Food Group. Congrats! Some fresh dill, garlic powder, paprika (for color, basically), salt and pepper and a squeeze of lemon juice was just what this needed. This makes a steam pocket that cooks the fish. Fold each length across in half and unfold. John, wasn't it just amazing chicken? Percent Daily Values are based on a 2,000 calorie diet. Intact fillets. You can even improvise a steamer by placing a metal colander above boiling water and covering it with a lid. Also added 1/2 tsp of garlic puree and used 1/4 cup lemon juice. The presentation wasn’t great either: The now‑soggy aromatics clung to the top of the fish. Instead, I decided to steam all the fillets together in a single makeshift packet: a foil-covered metal baking pan. I cover the fish during the first half of the steaming process to prevent water condensation drop from the lid onto the fish… It is a great way of showcasing a good piece of fish in all its glory - head, body, colour and texture. Cut 6 foil squares large enough for each fillet. The type of fish that you choose will determine how long it takes to finish the job, but it is not difficult to cook fish in a steamer. For this, you have to bring ends of foil together, and even leave sufficient room in foil for steam… STEP 6. boil and steam for 25 minutes. So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. Cod is a firm, white fish that holds up well to steaming and pairs well with many flavors. I arranged four skinless cod fillets in the pan and topped them with some sliced garlic and neatly julienned scallions and ginger. Unwrap the fish and place it onto the cutting board. Classic Chinese and French methods produce moist, flavorful steamed fish. How to Make a Halibut Packet for the Grill How to Make Cappelletti: "Little Hats" of Filled Pasta 65 mins Ratings. Place spatula at 1 end of fillets to hold in place. It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. Sprinkle fresh or … Prepare the fish. I've used both stainless steel and cast iron pans. The fish loses a bit of its juices into the packet, but these mingle with the vegetables there and add flavoring to form a sauce that is lean, delicious and accentuates the moistness of the fish flesh. Steam the fish for 10 to 15 minutes. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Like dumplings or maybe some steamed fish but you don't have a bamboo steamer. I might try it again but will look for an additional ingredient to give it more flavor. Placing the skinless fillets on a foil sling allows the fish to flavor the sauce while cooking and makes it easy to transfer it to a serving platter without it falling apart. Brush a sheet pan with 1 tablespoon of the red chile oil and arrange the fish fillets in the pan in a single layer (it’s okay if they overlap a little). Your email address is required to identify you for free access to content on the site. Release pressure immediately. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, … This is a really easy low-fat recipe and uses items that you are likely to have on hand. How we use your email address America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Steaming is suitable for vegetables and mushrooms, as well as meat and fish. We used the best of both and came up with an entirely new approach that's easy and equally impressive. 142 calories; protein 29.7g; carbohydrates 1.9g; fat 1.1g; cholesterol 60.7mg; sodium 183.9mg. Leave a comment and join the conversation! Then, when I finished them with sliced scallions and a splash of hot oil (which sent up an enticing aroma), the combined effect of carryover cooking and the oil caused them to overcook slightly. Go to any cookware store and you will find an assortment of steaming pots, stovetop steamers, expandable vegetable steamer and electric steamers, but for me, bamboo steamer will always feature strongly in my kitchen. How to Steam Salmon. Cooking fish in a bamboo steamer lets you infuse whole fish and fillets with flavor without adding oil. top with a few capers, throw it in for 20mins..awesome! It looks like you already have an account on one of our sites. Carefully pour the boiling water around the fish. 1. fish filet in the center of the foils and then divide the veggies (asparagus & squash) between each foil pack. Steaming fish is a very delicate way to cook it yet there are still a lot of opportunities to impart flavour as these recipes show. America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless Just marinate your fish or chicken or meat with spices that you use while cooking in general and wrap it in aluminum foil; now put it in and let it steam for some time. Cover and steam the fish for 10 minutes, then flip it over and steam for another 10 minutes. Sprinkle each fillet with a little water. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. 2. STEP 5. Steaming is a healthy cooking option that doesn't use harmful fats to treat the meat. Seal the aluminum foil tightly by crimping the edges. Relocate the steaming. How to Steam Fish in an Electric Food Steamer. White or smoked fish fillets and fish steaks weighing 6-7 oz (175-200 g) will take 6-8 minutes, depending on their thickness. Place sealed packets on a baking sheet. Place sling gently on serving platter. It gives the fish a nice golden color too. Make 2021 the year of “Why not?” in the kitchen with Digital All Access. Here's a list of things you can cook with a food steamer. Join the conversation with our community of home cooks, test cooks, and editors. If you don’t have a steamer basket, try using a silicone or metal colander placed inside the pot instead. Although the cooking times will vary based on the type, size and amount of fillets you use, four 8-ounce fillets of white fish, for instance, will take no more than 10 minutes to steam. I scattered the fresh scallions over the fillets and was about to pour the oil over the fish when I realized that I could add even more sweet-spicy fragrance and texture to the dish by adding slivers of ginger to the hot oil, where they would turn aromatic, golden, and crisp. Place fish on the steaming dish, which will also be the serving dish. Once the fillets were safely deposited on the serving platter, I strained the spent aromatics and drizzled the flavorful liquid over the fish. Mild flavored, flaky fish fillets. Tender, moist fish Place the fish in a steamer and allow it to cook. You will also receive free newsletters and notification of America's Test Kitchen specials. Place sling gently on serving platter. To prepare the fish for steaming you need to make a little parcel for all of the ingredients. Next I pondered the cooking liquid. We used the best of both and came up with an entirely new approach that’s easy and equally impressive. Updated on 15 Feb 2019. You can use a steam oven or any stovetop setup—say, a bamboo steaming basket or a steel insert—that puts the fish over a pot of boiling liquid and has a lid to keep the steam from escaping. In fact, Justin is preparing perfectly seasoned fish fillets in the clip that you are about to watch below. Good for family and company dinners too. Sprinkle lemon juice over each fillet. Any type of steamer works to cook the chicken. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation. Preheat the oven to 350 degrees, or let your grill … The vegetables are first sautéed in butter or oil. STEP 7. 1. Steaming the fillets on top of an aluminum foil sling allows us to easily transfer them from the baking pan to the serving platter without breaking them. This is not … https://www.greedygourmet.com/recipes-for-diets/pescatarian/steamed-cod Instead of using onion powder I used 1/4 cup of onion. I folded an 18 by 12-inch piece of foil in half lengthwise to create a sling, sprayed it lightly with vegetable oil spray to prevent sticking, laid the sling in the pan, and placed the fillets on top. Serve hot or cold with a crunchy salad and a light french dressing. Steamed Fish in Foil. You saved Lemony Steamed Fish to your. Spread remaining seasonings and vegetables on top and let marinade for 20 minutes at room temperature or an hour in the fridge. Good for family and company dinners too. On 1/2 of each piece of paper place 1/4 of the fish. Very easy and tastes great. So anyway, it was a no brainer for me to do it my own way - drizzled with melted butter and baked. Simple, easy, quick, no mess - perfect every time.