Steaming fish from frozen is a way to prepare moist fish that has far less risk of drying out than other cooking methods from frozen. However, steaming fish from frozen can be tricky. Once the fish is fully thawed through the steaming method it will cook quickly, so there is a higher risk of overcooking using this method.
For best results, be sure to begin testing the fish with a thermometer once you hit the lower minute mark for the species times listed below. There is a wider range than is typical for cooking times listed below because the cooking times can vary greatly based on the fillet size.
One fun and delicious aspect to steaming fish from frozen is the ability to customize your steaming liquid by adding different flavor profiles. For example, you can add lemon slices and white wine for a light and bright flavor. Or, use vegetable instead of water for a heartier take.
Simple Tips for Steamed Fish from Frozen
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Check internal cooking temperature early and often to avoid overcooking.
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Include fragrant ingredients like wine or lemon in the steaming liquid for a flavor infusion.
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For best results, DON’T rinse the ice glaze off the fish before cooking.
How to Steam Fish from Frozen
Gather your materials and ingredients: Your fillet(s), large sauté pan, steamer rack, salt and pepper, spatula.
1. Fill a large sauté pan with about an inch of water and place your steamer rack inside the pot. Bring water to a gentle simmer over medium heat.
2. Place fish directly on rack, making sure water does not touch the fish fillet. Salt and pepper your fish and allow to cook, covered, per species times listed below.
Suggested cook times and temperatures:
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COHO or SOCKEYE: 5 to 9 minutes (120F to 125F internal temp.)
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PACIFIC HALIBUT: 6 to 10 minutes (125F to 130F internal temp.)
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PACIFIC COD: 6 to 10 minutes (130F internal temp.)
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ROCKFISH: 2 to 6 minutes (130F internal temp.)
3. Transfer to serving plate. Top with sauce, if desired. Try serving a pad of lemon-herb compound butter atop any species of steamed fish. Enjoy! 
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
