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Steamed Seafood Medley

Steamed Seafood Medley

http://www.marthastewart.com/316526/steamed-seafood-medley
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  • Yield Serves 1

Ingredients

    • 4 fresh kaffir lime leaves
    • 1 thin slice orange, halved
    • Two 4-ounce boneless, skinless tilapia fillets
    • 3 sprigs fresh cilantro
    • 1 thin slice grapefruit, halved
    • 4 scallions, cut into 5-inch pieces
    • 4 large shrimp, peeled and deveined
    • 4 thin slices lemon
    • 4 littleneck clams
    • 3 sprigs fresh flat-leaf parsley
    • 4 thin slices lime
    • 7 mussels, debearded
    • Coarse salt and freshly ground pepper
    • Ponzu Sauce (http://www.marthastewart.com/283692/ponzu-sauce)
    • Citrus Dipping Sauce (http://www.marthastewart.com/262464/citrus-dipping-sauce)
    • Vietnamese Dipping Sauce Recipe (http://www.marthastewart.com/263177/vietnamese-dipping-sauce-recipe)
    • Creamy Curry Dipping Sauce (http://www.marthastewart.com/258809/creamy-curry-dipping-sauce)

Directions

  1. Line a 6-inch bamboo steamer basket with kaffir lime leaves and orange slices; top with tilapia fillets. Season with salt and pepper; set aside.
  2. Line a separate 6-inch bamboo steamer basket with cilantro, grapefruit slices, and 2 scallions; top with shrimp. Season with salt and pepper; set aside.
  3. Line another 6-inch bamboo steamer basket with lemon slices and 2 scallions; top with clams. Season with salt and pepper; set aside.
  4. Line a final 6-inch bamboo steamer basket with parsley and lime slices; top with mussels. Season with salt and pepper; set aside.
  5. Fill a large skillet with enough water to reach a depth of 1/2 inch; bring to a simmer. Place the steamer baskets into skillet, one on top of the other, beginning with the fish and followed by the shrimp, clams, and mussels. Cook until mussels have opened, 4 to 6 minutes; remove mussels from stack. Cook until remaining seafood is cooked through, about 2 minutes more. Remove from heat. Serve bamboo steamers stacked on a plate along with desired sauces.

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