Table of Contents
Advertisement
POACHED FISH WITH VEGETABLES
FRESH PINEAPPLE AND SHRIMP
2/3 cup rose or dry white wine
1 medium pineapple, peeled and cored (1 3/4 Ib.)
1/3cup lemon juice
1/4cup chopped onion
1/4
teaspoon salt
1/4
cup sugar
1/2
teaspoon dried dill weed
2 tablespoons cornstarch
12 whole peppercorns
1/4
cup cold water
3 medium carrots, scraped and sliced
1/2 cup mild white vinegar
2 large green celery stalks, sliced
1 lb. cooked, peeled and deveined shrimp
1 small onion, sliced
1/2 cup chopped pimento
1 lb. orange roughy or flounder fillets, fresh or defrosted
1 teaspoon minced fresh garlic
2 tablespoons soy sauce
In 8-inch square dish, place wine, lemon juice, salt, dill and
peppercorns. Stir to dissolve salt. Add vegetables and stir
10 drops tabasco
again. Cover with plastic wrap and MICROWAVE ON 'HI' 8
1 medium greenpepper, cleaned and diced
TO 10 MINUTES, until carrots are still slightly firm when
pierced with a fork. Add fish fillets, thickest areas to edges of
In food processor, chop half of pineapple medium fine
dish, and spoon vegetables over top. Recover and continue
(1 cup). Cut other halt of pineapple into bite-size chunks
MICROWAVlNG ON 'HI' 1 TO 3 MINUTES, until fish turns
(11/2cups.) In 11/2-qt.casserole, place onion. MICROWAVE
opaque and thin areas flake easily. Let stand several
ON 'HI' 1 TO 11/2MINUTES until wilted. Add sugar, ,
minutes, covered, to finish cooking the thick areas and so
cornstarch, water and vinegar; MICROWAVE ON HI 21/2
that fish can absorb flavor from the poaching liquid. Serve
TO 4 MINUTES, until very thick and smooth. Stir in shrimp,
fish and vegetables with some of the poaching liquid (discard
chopped pineapple, pimento, garlic, soy and tabasco.
MICROWAVE on 'HI' 5 TO 7 MINUTES, until hot. Stir in
peppercorns) spooned over the top. Makes about 4
servings,
green pepper and chunks of pineapple. Let stand 5 to 10
minutes to soften pepper. Serve with rice. Makes 4 to 6
servings.
FISH WITH SPINACH PESTO
10-oz, pkg. frozen spinach, defrosted
SHRIMP PARMESAN
1/4cup olive oil
36 large fresh raw shrimp, peeled and deveined
1 teaspoon basil
1 cup (2 sticks) butter or butter substitute
1/4teaspoon salt
3 tablespoons capers, includingthe liquid
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh peeled garlic
1/4cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1/3cup minced fresh parsley
1 cup (4 oz.) freshly grated Parmesan cheese
11/2 Ibs. filletsof cod or other lean fish (4 portions)
2 tablespoonsfresh lemon juice
With sharp knife, butterfly the shrimp by cuffing each piece
lengthwise about halfway through each shrimp. With hands
Paprika
separate the2 adjoining pieces to form a thin, fiat piece of
In 12x8x2 inchdish,* stirtogether defrosted spinach, olive
shrimp. In 1-qt. casserole, place butter. MICROWAVE ON
oil, basil, salt, garlic, Parmesan and parsley. Form spinach
'HI' until melted. Stir in capers, garlic and lemon juice. Pour
mixture into 4 equal size "mounds" in dish. If fish fillets are
a little over halt of the caper butter into a 12x8x2 inch dish.*
smaller at one end than the other, fold the thin tail area
Arrange raw shrimp in the butter sauce. Sprinkle the cheese
under the rest of the fish, so that each fillet will be of
evenly over the top, then pour on the remaining butter.
approximately the same thickness from front to back. Place
Cover with wax paper. MICROWAVE ON 'HI' 6 TO 7
a portion of fish over each mound of pesto. Sprinkle fish with
MINUTES, until shrimp is opaque and firm. With fluffy
lemon juice and papdka. Cover with plastic wrap and
cooked rice, makes about 4 to 6 servings. Or, as an
MICROWAVE ON 'HI' 8 TO 12 MINUTES, until centermost
appetizer, makes about 10 to 12 servings.
parts of fish fillets are still slightly translucent.
Let stand about 5 minutes before serving. Makes 4 servings.
47
Hide quick links:
Advertisement
Table of Contents
