Steamed White Fish with Vegetables

By by Wolfgang Puck & Marian Getz
Images
Steamed White Fish with Vegetables
Serves
Makes 3 to 4 servings
Ingredients
  • 1 pound (16 oz.) white fish, cut into serving sizes
  • 2 cups julienned carrots
  • 8 medium mushrooms
  • 2 teaspoons grated lemon peel
  • Pinch fresh pepper
  • 2 lemons, peeled and thinly sliced
  • 8 broccoli florets
  • Kosher salt to taste
  • Parsley sprigs for garnish


Procedure
Note: This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.

Arrange carrots and mushrooms in the bottom of steamer basket. Combine salt, pepper and lemon peel; sprinkle over vegetables. Place lemon slices over vegetables and top with fish. Arrange broccoli florets around edges of steamer basket. Sprinkle with remaining lemon peel mix.

Fill water tank with water and steam 10 to 12 minutes, or until fish flakes with a fork. Arrange on a serving platter and garnish with parsley.

Steamed White Fish with Vegetables

By by Wolfgang Puck & Marian Getz
Serves
Makes 3 to 4 servings
Ingredients
  • 1 pound (16 oz.) white fish, cut into serving sizes
  • 2 cups julienned carrots
  • 8 medium mushrooms
  • 2 teaspoons grated lemon peel
  • Pinch fresh pepper
  • 2 lemons, peeled and thinly sliced
  • 8 broccoli florets
  • Kosher salt to taste
  • Parsley sprigs for garnish


Procedure
Note: This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.

Arrange carrots and mushrooms in the bottom of steamer basket. Combine salt, pepper and lemon peel; sprinkle over vegetables. Place lemon slices over vegetables and top with fish. Arrange broccoli florets around edges of steamer basket. Sprinkle with remaining lemon peel mix.

Fill water tank with water and steam 10 to 12 minutes, or until fish flakes with a fork. Arrange on a serving platter and garnish with parsley.