Steamed Fish over Vegetables

Try steaming fish on top of vegetables, using the moisture that the vegetables exude to cook the fish. The vegetables also prevent the fish from sitting in liquid. The trick is the timing. Add the fish about 5 to 10 minutes before your food is finished cooking, depending on the thickness of your fillets. The thinnest fillets will be done in 5 minutes of cooking, but most will take about 10 minutes, and maybe even longer. You can even add fish to your grains while cooking in a covered saucepan. The fish can be placed in the the grain for the last 5 to 10 minutes. The fish will be cooked by the steam so long as the pan is tightly covered. I like to add vegetables too for a one-pot meal. Add fresh herbs for extra flavor. I love fresh thyme and rosemary because just a few twigs impart a delicious flavor and aroma, and they can be simply removed when the cooking is finished.

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Steamed Fish over Vegetables

Yield: 4 servings

Author: Judes Draughon

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Try steaming fish on top of vegetables, using the moisture that the vegetables exude to cook the fish. The vegetables also prevent the fish from sitting in liquid. The trick is the timing. Add the fish about 5 to 10 minutes before your food is finished cooking, depending on the thickness of your fillets. The thinnest fillets will be done in 5 minutes of cooking, but most will take about 10 minutes, and maybe even longer. You can even add fish to your grains while cooking in a covered saucepan. The fish can be placed in the the grain for the last 5 to 10 minutes. The fish will be cooked by the steam so long as the pan is tightly covered. I like to add vegetables too for a one-pot meal. Add fresh herbs for extra flavor. I love fresh thyme and rosemary because just a few twigs impart a delicious flavor and aroma, and they can be simply removed when the cooking is finished.

Ingredients

• 2 Tbsp light olive oil (not extra-virgin)
• 1 tsp garlic, crushed (or more to taste)
• 2 leeks, whites only, sliced
• 2 cups snap peas (or vegetable of your choice)
• 8 oz portabella mushrooms, sliced
• 1 lb. white fish fillets, (1/2 to 1 inch thick)
• 1 14.5 oz can fire-roasted tomatoes, diced
• Salt and pepper to taste
• 6 fresh thyme twigs

Instructions

1. Put 2 tablespoons of light olive oil into a large skillet over medium-high heat. Add garlic and cook until it sizzles; then add leeks. Cook, stirring occasionally, until the leeks begin to soften, about 3 minutes. Add mushrooms and snap peas (or any vegetables of your choice) to skillet. Stir for a minute or two, and then lay the fish fillets on top of the vegetables. Add thyme and the diced fire-roasted tomatoes with the juice (or about 3 tablespoons of liquid like stock, wine, or even water if you prefer). Reduce heat to a medium-low, and cover the entire pan tightly to steam the fish. Continue to steam until the fillets are opaque and are easily pierced with a knife (about 10 minutes depending on the thickness of the fish). Season with salt and pepper to taste. Discard thyme twigs while you transfer the fish and vegetables to a serving plate. Serve immediately so the snap peas don't lose their bright green color. Enjoy!

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