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FISH AND SEAFOOD
l Fish is cooked when it is opaque and flakes easily with a fork.
l Frozen fish may be steamed without defrosting if separated before steaming and the cooking time
is extended.
l Add lemon wedges while steaming to improve flavor.
FOOD
FISH, fillets
TYPE
Sole
Cod, haddock,
trout
UUANTITY
112 lb.
112 lb.
WATER
LEVEL
STEAM TIME
SPECIAL NOTES
MIN
9-13 min.
MIN
5-10 min.
FISH, 3/4 in
thick steaks
Cod, salmon 4 steaks
MAX
15-18
min.
CLAMS
Fresh 1 lb.
MAX
IO-20 min.
Layer shells for maximum
steam flow. Steaming is
done when shells are
completely open.
LOBSTER,
tails
Fresh
1
or 2 tails MAX
16-19 min. Meat will be opaque
when done. Cook longer
if necessary.
MUSSELS
Fresh 1 lb.
MIN
6-12 min. Steaming is done when
shells completely open.
OYSTERS Fresh 6
MAi
lo-16 min.
Steaming is done when
shells comoletelv
ooen.
SCALLOPS
Fresh
112
lb.
I
MIN
lo-13 min.
Stir halfway through
steam time. Meat opaque
and flaky when done.
SHRIMP
Fresh
l/2
lb. MAX lo-15 min.
Meat will be opaque
when done. Cook longer
if necessary.
RECIPES
DINNERS
TARRAGON CHICKEN BREASTS with GREEN BEANS AND SLICED ALMONDS
4 4 oz. chicken breasts 2 cups fresh green beans
2 tablespoons chopped tarragon
l/4
cup sliced almonds
1 cup cream of chicken soup* Salt and pepper to taste
Pour cream of chicken soup in Rice Bowl. Add chicken breasts sprinkled with tarragon, salt and pepper to taste.
Arrange cleaned green beans and almonds in Steamer Bowl around Rice Bowl. Fill Water Reservoir to
MAX Level. Cover and Steam for 20-25 minutes.
*Heavy cream can be substituted for cream of chicken soup if necessary
YIELD: 4
SERVINGS