Best Steamed Fish And Vegetables Recipes

Steamed Fish and Vegetables image

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 1 serving.

Number Of Ingredients 7

1 whitefish fillet (4 ounces)
1/2 cup thinly sliced carrot
1/2 cup thinly sliced zucchini
2 teaspoons lemon juice
1/2 teaspoon dried parsley flakes
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed

Steps:

Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.

Nutrition Facts :

Steamed Fish and Vegetables in Stove-Top Papillotte image

Provided by Food Network

Categories main-dish

Time 27m

Yield 2 servings

Number Of Ingredients 6

1 cup sugar snap peas, blanched for 10 seconds
2 boneless pieces of halibut (6 to 8 ounces each), 3/4-inch thick
Extra virgin olive oil
Juice of 1 lemon
4 small vine ripened tomatoes, halved
Basil leaves cut with scissors

Steps:

Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.

Steamed Fish and Vegetables for One image

Provided by Gramma Connie Verbe

Time 30m

Yield 1 serving(s)

Number Of Ingredients 7

1 white fish fillet
1/2 cup thinly sliced carrot
1/2 cup thinly sliced zucchini
2 teaspoons lemon juice
1/2 teaspoon dried parsley flakes
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed

Steps:

Place fish in a 15-inch x 12-inch piece of heavy-duty foil.
Add the vegetables and sprinkle with lemon juice, parsley, lemon pepper and dill.
Fold foil over and fold in edges twice, forming a pouch.
Place on a baking sheet.
Bake at 450 degrees for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork.
Carefully open pouch to allow steam to escape.

Nutrition Facts : Calories 118.2, Fat 1.5, SaturatedFat 0.3, Cholesterol 61.6, Sodium 111.2, Carbohydrate 8.3, Fiber 2.3, Sugar 3.8, Protein 18.2

SAVORY STEAMED FISH AND VEGETABLES image

Yield Serves 4 people

Number Of Ingredients 8

1 Whole Striped Bass (or any fish your wish)
1 large onion
3 scallions
2 carrots sliced
1/4 cup white wine
1/2 tsp parsley
2 cloves of garlic cut up fine
(it is a good idea to remeove the green part in the middle of the clove for a better taste)

Steps:

1. Preheat oven to 375 degrees 2. Prepare vetables: slice onion cut up scallions (use the white and green parts), slice carrots. 3. Place in a pan with a cover suitable for the oven. 4. Add 3/4 water 5. Add 1/4 white wine 6. Place fish on top of vegetables 7. Place in oven at 375 degress until fish is done. Usually 10-12 minutes