Craig Claiborne

Steamed Red Snapper

Preparation info
  • Yield:

    4

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 whole red snapper (2½ pounds)

Method

  1. The best utensil for steaming a fish is a fish cooker. You can improvise, however, by using a Chinese steamer, a small roasting pan, and so on. The important thing is to have a rack that can be slightly elevated above a basin of boiling water. As the fish cooks, the steaming utensil should be covered to allow as little steam to escape as possible.
  2. If a fish coo