Steamed Fish

This is a different way of cooking fish that is open to many variations in the elements with which it is cooked and the sauces with which it is served. It is shown here accompanied by a Thai peanut sauce - a great combination.

INGREDIENTS
2   tablespoons sesame oil
2   tablespoons lime juice
2   scallions, green and white parts, sliced thinly
3-4  fish fillets; tilapia, flounder, halibut, sand dabs, etc. about 2 pounds

METHOD
Find a pie plate, glass or metal, that will hold the fish fillets. Then find a deep skillet with a cover that will hold the pie plate. Next, find three ramekins, or something similar, that will fit inside the skillet with the pie plate on top and still allow the skillet cover to fit.

Placed an inch of water in the skillet and some in the ramekins also. Place the pie plate in the skillet over the ramekins and add the sesame oil and lime juice. Put the fillets into the pie plate, turning each to cover with the liquids. Add the scallions.

Bring the water in the skillet to a boil, cover. Reduce the heat to a simmer and steam the fish for about 8 to 10 minutes until it flakes easily. Either remove the fish from the pie plate to individual serving plates or remove the pie plate from the skillet before before removing the fish to individual plates, which ever seems easiest and safest. Pour the cooking liquid from the pie plate into a serving dish and pass with the fish or use another sauce to accompany the fish.