Former Ritz-Carlton chef Gary A. Coley sought a quick and easy method for cooking up moist fish using a range of ingredients, for a variety of flavors. He came up with pan-steaming.That way, he rarely overcooks it, and he can make a tasty meal for several guests in half an hour or less. He details how to select steaks, fillets, and shellfish, which ingredients work best with his method, and he offers recipes. His selections include Flounder Fillets with Bacon, Red Onion and Citrus over wilted Spinach; Red Snapper Vera Cruz, and Lemon Shrimp with Mushrooms. In each, he talks about how to prepare the fish or shellfish properly.