Steaming is a wonderful way to cook fish. It preserves the natural pristine flavor of the fish and the delicate texture of the flesh, especially of flaky white-fleshed fish such as haddock, halibut, sole, and salmon. Season the fish and cook in a steamer over simmering water in a closed pot. Aromatics—herbs, spices, and vegetables—can be added to the water for more flavor. Cook the fish until the flesh is set and no longer translucent in the center—except salmon, which is best if its center is still translucent. Steaming has the added benefit of retaining all the internal moisture of the fish, but don’t overcook the fish or it will dry out. Like baked fish, fish to be steamed can be wrapped in aromatic leaves or branches. Steamed fish goes particularly well with sauces such as Salsa Verde (page 45) and Pesto (page 230) and any butter sauce. Steamed sole is ethereally light and beurre blanc (butter sauce) adds acid and richness. Other tasty sauces to consider are Salsa Verde (page 45) or an herb butter (see page 48) or, for a very pure meal, a simple drizzle of extra-virgin olive oil and a squeeze of lemon.
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