Steaming has a nutritional advantage besides requiring no fat. “It retains among the highest amounts of nutrients of any cooking technique,” nutrition specialist Wendy Bazilian, R.D., says. Steaming creates a closed environment that envelops the ingredients in moisture.

Recipe with Nutritional Information

Steamed Fish and Vegetables

Tool Kit

The standard steaming setup consists of a collapsible metal basket in a large saucepan with a tight-fitting lid. For a makeshift version, place a small heatproof bowl upside down in a deep pot, add 1/2 inch of water, and balance a small heatproof plate on top. Place the food on the plate, then cover the pot with its lid. If you steam often and in large amounts, consider a bamboo steamer; its large, stackable trays allow you to steam fish on one layer, vegetables on another.

The Finishing Touch

Drizzling a few drops of olive oil over steamed food just before serving will impart far more flavor than sautéing the ingredients in an entire tablespoon of fat. Splurge on extra-virgin olive oil, and use a pour-spout (a standard bartender’s tool, available at kitchen stores) to ensure a judicious pour.