Instructions: Rinse the fish fillets in cold water and pat dry with paper towels. Arrange the fillets in an even layer on a heatproof plate or platter that will fit inside the steamer. Season the fish lightly with salt and pepper. Scatter the sliced celery evenly over the fish and spoon the orange juice over. Top with the orange slices.

Bring about 2 inches of water to a rolling boil in the broad, shallow pan you will be using for steaming. Set the plate of fish on the steamer rack, put the rack over the boiling water and cover tightly with the lid. Steam the fish until it is opaque through to the center of the thickest part 6 to 10 minutes, depending on the thickness of the fillet.

Take care when removing the lid from the steamer, as the steam is very hot. Tip the lid away from you to let the first billow of steam escape before removing the lid completely. Using a slotted spatula, transfer the steamed fish and celery to individual plates and serve immediately.

This recipe yields 4 servings.

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