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Artichoke Topped Tilapia
4 (6-8 ounce) tilapia filets, rinsed
2 tablespoons olive oil
1 tablespoon Italian herb seasoning
1 teaspoon soy sauce
1 cup prepared artichoke antipasto
from jar, drained
1/2 cup grated Parmesan cheese
8 pieces of parchment paper
Place each tilapia filet on piece of
parchment paper. Set remaining
parchment paper pieces aside. Mix
together olive oil, Italian herb seasoning
and soy sauce. Brush exposed side of
each filet with olive oil mixture and place
on 3-inch rack. Cook at 400 degrees for
5-6 minutes. Place remaining parchment
sheets over each filet and turn over
filets on rack, discarding original 4
pieces of parchment paper. Cook at
400 degrees for 2 minutes more, or until
fish is just barely cooked. Mix artichoke
topping with cheese. Divide mixture in
even layer over each filet. Cook at 400
degrees for 1 minute. Serve filets on
parchment paper.
(4 servings)
Snapper with a Snap
4 red snapper filets, about 1 1/2 pounds
4 cloves garlic, minced
1/2 teaspoon dried pepper flakes
1 teaspoon olive oil
1 teaspoon ground cumin
Juice of 1 lemon
Chopped cilantro
Place fish in single layer in shallow oven
safe dish. Mix other ingredients except
cilantro and pour over fish. Place dish
on NuWave 3-inch rack and cook at
375 degrees for 3 minutes per side for
thawed, and 4-5 minutes per side for
frozen. Sprinkle with cilantro and serve.
(4 servings)
Ancho Chili Crusted Salmon Tacos
4-6 ounce salmon filets
1 tablespoon Canola oil
1 teaspoon ground Ancho chili powder
1 tablespoon cumin
2 tablespoons brown sugar
1 teaspoon soy sauce
6 ounces shredded cabbage
1/2 cup jalapeno ranch dressing
8-12 corn tortillas
Rinse salmon filets and drain on paper
towel. Brush oil on both sides of fish.
Place salmon on parchment paper, skin
side up, on 3-inch rack. Cook at 375
degrees for 5 minutes. Meanwhile stir
together chili powder, cumin and brown
sugar. Turn salmon when 5 minutes
have elapsed and drizzle soy sauce
over top. Sprinkle brown sugar mixture
over the top of salmon. Cook at 375
degrees for 5-6 minutes or to desired
tenderness. While salmon is cooking,
toss cabbage and dressing. Warm
tortillas wrapped in foil in bottom of oven
for last 5 minutes while salmon cooks.
Serve salmon with warm tortillas and
cabbage mixture.
(4 servings)
Tip: Salmon is a fleshy, meaty fish that
could take longer to cook, depending on
size.
Bass with Fennel
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
Mix all ingredients except fish. Place
fish on 3-inch rack and spread fennel
mixture. Cook at 375 degrees for 3
minutes per side.
(1 serving)
Complete Cookbook
Seafood
67
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