Appears in Cook's Illustrated March/April 1995
The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.
WHY THIS RECIPE WORKS
When we tested steamed fish recipes, we found the two most important variables affecting cooking time to be the thickness and texture of the individual fish. Times are more affected by the thickness of the fillet or steak, for example, than...