Steamed queen snapper

  • Serves: 4


  • 4 portions of fresh queen snapper, 6 to 8 oz. each
  • Salt and pepper to taste
  • 3 sprigs fresh thyme
  • 2 garlic cloves, smashed
  • 1 tablespoon olive oil
  • 1 celery stalk
  • ½ onion
  • 1 carrot
  • ½ cup Champagne


  • Cutting board
  • Paring knife
  • Chef’s knife
  • Tongs or spatula
  • Bamboo steamer
  • Tray


  1. Season fish with salt and pepper, garlic, olive oil, thyme and Champagne and let marinate for 15 minutes. While fish is marinating, spread olive oil onto each compartment of the bamboo steamer and place over a pot of boiling water. Do not allow water to make contact with steamer. Place the marinated fish along with chopped onions, celery and carrot in each compartment and let cook for 20 minutes of high.


Queen snapper may be substituted with another fish.

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