Instructions: Species Type of Cut Time

Arctic Char fillet (1" thick) 5 minutes

Bluefish fillet (3/4 to 1" thick) 7-8 minutes

Cod steak (1" thick) 6-8 minutes fillet (1" thick) 6 minutes

Flounder fillet (1 " thick 4-6 minutes and Gray Sole folded in half
so the tail end is
under the wide end)

Grouper fillet (1-1 " thick)

10-12 minutes

Halibut steak (1" thick) 6 minutes

Monkfish fillet (1" thick)

10-12 minutes

Pompano fillet (1/2-3/4" thick) 6-8 minutes

Salmon steak (1 -1 " thick) 7-8 minutes

(med-rare) 8-9 minutes (medium)

fillet (1 " thick) 7-8 minutes

(med-r re)

8-9 minutes (medium)

Snapper fillet (3/4" thick) 5 minutes

Swordfish steaks (3/4-1" thick) 6 minutes

Tilefish steak (1-1 " thick) 6-8 minutes

Tuna steak (3/4-1" thick) 2 minutes (rare)

4 minutes (med-rare)

Wolffish fillet (1/2-3/4" thick) 5 minutes

Note: If you are steaming a fish not listed on the chart, find a fish that has a similar texture and thickness and use the time shown for it.

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