2) Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 mins.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated and therefore we cannot make any representation as to the results.