Steaming in a closed vessel surrounds fillets or steaks with water vapor to produce clean, clear flavors. Place fish on a bed of herbs to infuse it subtly. Leave room for the steam to circulate and ensure even, rapid cooking. Try different stocks, citrus, or herbs for variations.
On "Mad Hungry," Lucinda seasoned the halibut steaks with pepper in addition to salt, and served the fish with steamed bok choy.