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Steaming Seafood for Clear, Pure Flavors

Whether it’s clams, snapper, or salmon, seafood responds deliciously to quick, moist cooking over an aromatic broth

by Alison Barshak

fromFine Cooking
Issue 15

Steam has an unmatched capacity for bringing out the pure ocean flavor of fish and shellfish. Better still, steaming is a quick and easy way to make a delicious meal. You won’t need to spend much time preparing the ingredients or cooking the fish. Equipment is minimal: you can improvise a steamer if you don’t own one, and if you want to buy one, one of the best choices is the very inexpensive, practical, and attractive bamboo steamer. The one thing you must have is fresh seafood. In simple dishes, what you taste is what you bought. Recipes include: Halibut with Scallions & Sesame Oil; Steamed Grouper with Sun-Dried Tomato Pesto; Steamed Salmon with Saffron Vegetable Broth & Couscous; and Steamed Clams with Garlic & Tomato.

Photos: Brian Hagiwara

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