Steaming offers one of the best preparation methods for accenting the natural taste of seafood. The delicate textures and pure flavors are enhanced because the seafood cooks in its own liquid.
Steaming fish and shellfish is easy. In steaming, food cooks over liquid. And any seafood can be steamed — fillets, steaks, dressed fish and shellfish in the shell or shucked.
Prepare White Wine Sauce and keep warm.
Cut fillets into halves. Sprinkle with salt, pepper and cilantro. Place in one layer on oiled steamer rack above boiling water. Steam for about 10 minutes, or until fish flakes easily with a fork. Serve with White Wine Sauce. Serves 12.
White Wine Sauce
Heat 2/3 cup wine in small saucepan over medium heat. Add onion and parsley and simmer until reduced by half.
Meanwhile, melt margarine in small saucepan over medium heat. Add flour and stir until smooth. Slowly add broth and remaining 1 cup wine, stirring to blend. Cook over low heat, stirring until sauce is smooth and thick.
Strain onion and parsley mix. Add liquid to sauce and mix well. Add cream gradually, stirring constantly. Add salt and pepper. Simmer, continuing to stir, until sauce is desired consistency. Spoon over steamed fillets.
Contributed by Joyce Taylor