Steaming fish doesn't have to be boring. Wild at Home has taken the gentle and ancient technique of cooking with steam and given it a twist, coined “steam-braising” by River Cottage Fish Book. Because we are clever, we are calling this twist a “steamnado.” Richie breaks down this simple technique that is perfect for whitefish like Pacific cod, halibut, lingcod, or rockfish. It can even be adapted to salmon. Whatever fish you use, don’t skip creating the sauce! You will regret it plus it only takes 2 minutes.