Steamed Fish And Vegetables Recipes

STEAMED FISH, MEDITERRANEAN STYLE

Steps:

• Cook the garlic in oil in a large skillet until golden. Discard the garlic. Add the onion and mushrooms and cook until tender but not browned. Add the parsley, tomatoes, water, oregano and salt. Simmer uncovered until some of the liquid has evaporated, about 10 minutes, stirring occasionally.
• Cut the fish into serving pieces and arrange over the vegetables. Cover and simmer for 15 minutes or until the fish flakes easily with a fork.

STEAMED SALMON AND VEGETABLES

Steps:

• Fill a skillet with 1/2 inch water. Add frozen beans, turn heat to high, and allow beans to thaw and cook, about 10 minutes.
• Meanwhile, mince garlic, cut mushrooms and onion into slices, and slice orange into rings. Layer into the skillet in that same order and sprinkle Italian seasoning on top. Place salmon steaks on top and sprinkle heavily with seafood seasoning.
• Reduce heat to medium, cover, and cook until fish flakes easily with a fork, about 10 minutes. Serve with green beans.

STEAMED GINGER FISH & VEGETABLES

Steps:

• Place a bamboo basket over a saucepan of boiling water. (I used my metal steamer from my saucepans as I have no bamboo steamer).
• Line base with baking paper and top with fish.
• Sprinkle with ginger and lemon juice.
• Cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is.
• Serve with vegetables & rice.

STEAMED FISH AND VEGETABLES FOR ONE

Steps:

• Place fish in a 15-inch x 12-inch piece of heavy-duty foil.
• Add the vegetables and sprinkle with lemon juice, parsley, lemon pepper and dill.
• Fold foil over and fold in edges twice, forming a pouch.
• Place on a baking sheet.
• Bake at 450 degrees for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork.
• Carefully open pouch to allow steam to escape.

BAKED FISH-IN-FOIL WITH VEGETABLES

Steps:

• Pre-heat oven to 400F degrees.
• Cut fish into four equal pieces. Set aside
• In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
• Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
• Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
• Season each fish and vegetable packet with garlic oregano oil.
• Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
• Place the fish packets on a sheet pan and bake for 18-20 minutes.
• Carefully open fish packets away from your face, as it will release lots of hot steam.
• Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet

STEAMED FISH AND VEGETABLES

Steps:

• Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.

SAVORY STEAMED FISH AND VEGETABLES

Steps:

• 1. Preheat oven to 375 degrees 2. Prepare vetables: slice onion cut up scallions (use the white and green parts), slice carrots. 3. Place in a pan with a cover suitable for the oven. 4. Add 3/4 water 5. Add 1/4 white wine 6. Place fish on top of vegetables 7. Place in oven at 375 degress until fish is done. Usually 10-12 minutes

STEAMED FISH AND VEGETABLES IN STOVE-TOP PAPILLOTTE

Steps:

• Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
• Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
• Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
• While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
• When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.