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To prepare steamed fish in the oven, the fish is placed in a sealed pouch, which can be made from parchment, foil or even cabbage or banana leaves. When steaming filets, it is important to work with same-sized pieces so that they cook evenly. Add your choice of seasonings and marinade to the pouch, seal and let it steam.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
