Win an Emile Henry Fish Steamer that lets you steam fillets or whole fish without overcooking it and with no need to 
add fat or oil. The ridges in the bottom of the steamer keep the fish above its own juices preventing overcooking.
The steamer is made out of high resistance ceramic from burgundy clay knows for its excellent heat diffusion and retention. It comes with a ten-year-warranty. The lid keeps the flavors and aromas inside until serving; the handles make it easy to carry and the lid fits upside down in the base for compact storage. Available in charcoal or burgundy.
Emile Henry Fish Steamer FREEBIE ends June 30, 2016, at midnight EST when one (1) lucky winner will be selected at random to win the Emile Henry Fish Steamer valued at $100.
The FREEBIE is open only to legal residents of the 50 United States of America, Washington, D.C. (excluding territories and possessions), who are (18) years of age or older before June 30, 2016. Void where prohibited by law.
TO WIN: Post a comment describing your favorite fish dish you would cook in the fish steamer and which color you’d prefer, charcoal or burgundy. Be sure your email address is listed correctly so we can obtain your shipping address should you win the prize. Only one entry allowed per person.
I’d prefer the steamer in charcoal. I like my fish simple, so I’d pick a nice amberjack filet and lay garlic, peeled citrus segments & provence herbs on top.
I love fish and chips made from cod.
Burgundy is my color choice. Whole steamed sea bass with ginger and soy is an excellent dish!
My family adores fish! I love mine with lemon. I’d pick the charcoal color.
fish chowder. burgundy
I would make steamed walleye. I love fresh walleye and would pick the charcoal color.
The Burgundy color is my choice. My favorite fish dish is Baked Crabmeat Stuffed Sole With Meuniere Sauce, the Emeril Lagasse recipe.
I would make Swai Fillets baked in a White Wine Lemon Garlic Sauce and I would like the Burgundy dish.
Digicats {at} Sbcglobal {dot} Net
I love snapper. I love the burgundy
Burgundy is my color choice. steamed fish with lemon is an excellent dish!
Looks perfect for trout! Burgundy, please!
I love haddock steamed with fresh vegetable on the side. add butter ,salt and pepper. lemon juice over fish is wonderful. burgundy fits my kitchen ty
I would choose a burgundy fish steamer to cook salmon with lemon, garlic, herbs and veggies like aparagus and broccoli. Sounds so good!
I’d make wild Pacific salmon with lemon, capers, and fresh rosemary in the charcoal fish steamer.
I would make fresh sea trout (weakfish). Steam the whole Gish with a cilantro lime sauce. Burgundy.
Steamed red snapper
I would steam yellow snapper and mutton snapper that my friend catches. I would like the Charcoal color steamer.
I love shrimp fettucini alfredo.
Burgundy, Shrimp
halibut would be delish
Steamed halibut. Charcoal color.
red snapper
Charcoal is my color and I like to steam fish with tin slices of onions, peppers and lemons with some black pepper.
Great prize
I’D love the burgundy fish steamer. My very favorite fish is catfish. I make it often and would love to cook it in the steamer.
My favorite fish is catfish. I’d love the burgundy fish steamer to cook it in. I add a squirt of lemon and a bit of EVOO.
Trout with lemon and the charcoal color
Salmon with dill is my fish and burgundy would be the color.
Charcoal is my preferred color. And I would cook lemon and garlic Alaskan Sea Bass
I would love to bake fresh skinned salmon covered in soy mayonnaise, fresh garlic, and soup base all mixed together then lathered on the salmon just before baking at 425 degrees for 25 minutes. It’s delicious and healthy. I would prefer the Burgundy color please. Thank you.
I would steam catfish that’s covered in cornmeal, lemon, salt and pepper. I would like the burgundy dish please.
I like shrimp.
Salmon would be my seafood choice – and the burgundy color would work best for me.
Trout with rice. burgundy
burgundy, and I would be making fresh caught walleye
Steamed halibut.
red snapper
charcoal
love salmon with a nice dill, shallot and cream sauce – I’d go with burgundy
Thank you Bite of The Best!. I was the lucky winner and I have to tell you all that this is an amazing steamer. If you have the chance to get one, I highly recommend it! #BiteoftheBest #BiteoftheBest.com.orignal #BonnieBOTB #Freebie
I would very much like to obtain recipes or a recipe book to use with my Emille Henry plat papilloma and for my large chicken roaster
Thank you for reaching out. We are not the Emile Henry company, but are glad to assist.
To reach their support go to : https://www.emilehenryusa.com/pages/customer-service
Thank you for reaching out.
We are not the Emile Henry company, but are glad to assist.
To reach their support go to : https://www.emilehenryusa.com/pages/customer-service