Spring Red Snapper - NuWave Pro Plus Manual And Cookbok

Spring Red Snapper

Serves: 4
4 red snapper filets
¼ cup olive oil
2 teaspoons garlic, minced
1 tablespoon dark chili powder
1 orange, sliced
1 red onion, small, sliced thin
7 sprigs thyme
1 tablespoon kosher salt
2 teaspoons black pepper
Directions
1. Mix together olive oil, garlic, chili
powder, salt and pepper in bowl
to make a paste; set aside.
2. Lay snapper filets skin side down
on cutting board and spread
paste onto flesh side of each
filet.
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3. Place 2 orange slices, red onion
and thyme in airtight container
and top with 1 red snapper filet.
4. Repeat step 3 with remaining
orange and snapper.
5. Cover container and refrigerate for
1-2 hours.
6. Transfer fish, fruit, vegetables and
herbs to 3-inch rack.
7. Cook at 350°F for 5-6 minutes per
side.
Tip: Marinating in a Flavor-Lockers
Container will decrease the
marinating time to only 40 minutes.
Tip: Do not layer the fish while
cooking. Lay each piece flat on the
rack and top with fruit and veggie
mixture.
Artichoke Topped Tilapia
Serves: 4
4 (6 – 8-ounce) tilapia filets
2 tablespoons olive oil
1 tablespoon Italian herb seasoning
1 teaspoon soy sauce
1 cup prepared artichoke antipasto
from jar, drained
½ cup grated Parmesan cheese
Directions:
1. Mix together olive oil, Italian
herb seasoning and soy sauce;
set aside.
2. Mix together artichoke and
cheese; set aside.
3. Place filets on silicone pizza liner.
4. Brush each filet on exposed side
with olive oil mixture.
5. Spread artichoke mixture in even
layer over each filet.
6. Place filets on 3-inch rack cook at
350°F for 10-12 minutes.
Tip: If cooking from frozen, cook at
350°F for 13-15 minutes.
Bass with Fennel
Serves: 1
6 ounces stripped or black bass,
1-inch thick
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
Salt & pepper to taste
Directions:
1. Mix fennel, olive oil, lemon juice,
salt and pepper.
2. Place bass on 3-inch rack and
spread fennel mixture onto fish.
3. Cook at 350°F for 8-10 minutes
per side in an oven-safe dish.
Tip: Bones can be removed with
needle nose pliers.
Tip: Filets can be cooked with or
without the skin. If skin-on,
make two shallow slices in the
skin to reduce shrinkage while
fish is cooking.
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