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.