Fish - Amana RMC810 Series Owner's Manual & Cooking Manual

Fish

FLOUNDER WITH FRESH VEGETABLES
1 cup thinly sliced mushrooms
¾ cup coarsely chopped, seeded, peeled fresh plum
tomatoes (about 4 ounces)
¼ cup coarsely chopped green pepper
¼ cup coarsely chopped red pepper
¼ cup thinly sliced green onions
1 clove garlic, minced
3 tablespoons chopped fresh parsley
1 pound flounder fillets
¼ teaspoon salt
1 / teaspoon black pepper
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1
/ teaspoon dried dill weed
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1
/ teaspoon dried thyme leaves
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1 tablespoon dry white wine
1 tablespoon fresh lemon juice
Combine mushrooms, tomatoes, green and red
peppers, green onions, and garlic in a 1-quart glass
measuring cup. Cover with plastic wrap; vent. Cook at
POWER HI for 3 to 4 minutes or until vegetables are
tender-crisp. Add parsley; mix well. Set aside. Arrange
flounder fillets with thickest portions toward outside
edge in an 8x8x2-inch glass baking dish. Sprinkle with
salt, pepper, dill weed, and thyme. Spoon vegetable
mixture over fish; sprinkle with wine and lemon juice.
Cover with plastic wrap; vent. Cook at POWER HI for 5
to 6 minutes or until fish is opaque and flakes easily
when tested with a fork. Let stand covered 2 minutes. 4
servings.
HALIBUT STEAKS WITH TOMATO-HERB SAUCE
1 tablespoon butter or margarine
¼ cup finely chopped onion
1 clove garlic, minced
2 cups chopped, seeded tomatoes
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
4 small halibut steaks, (about 1 pound), cut 1-inch
thick
2 tablespoons lemon juice
¼ teaspoon salt
1 / teaspoon black pepper
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Put butter, onion, and garlic into a 1½-quart baking dish.
Cook uncovered at POWER HI for 2 to 3 minutes or
until vegetables are tender-crisp. Add tomatoes, wine,
parsley, and basil; stir well. Cook uncovered at POWER
HI for 3 to 4 minutes or until thoroughly heated. Place
halibut steaks on top of tomato-herb sauce. Sprinkle fish
with lemon juice, salt, and pepper. Cover with plastic
wrap; vent. Cook covered at POWER HI for 6 to 7
minutes or until fish is opaque and flakes easily with a
fork. Let stand covered for 2 minutes before serving.
4 servings.
SHRIMP PRIMAVERA
White Sauce (see recipe)
2 tablespoons butter or margarine
1 small zucchini (about 6 ounces), cut lengthwise into
quarters sliced ½-inch thick
1 cup broccoli flowerets
1 cup quartered fresh mushrooms
1 cup (2-inch lengths) asparagus
½ cup thinly sliced carrots
2 tablespoons butter
½ pound medium shrimp, shelled, deveined
2 tablespoons chopped fresh basil leaves
4 ounces fettucine noodles, cooked, drained
¼ cup grated Parmesan cheese
Prepare thin White Sauce as directed in recipe; set
aside. Put butter, zucchini, broccoli, mushrooms,
asparagus, and carrots into 2-quart microwavable
casserole. Cook covered at POWER HI for 5 to 6
minutes or until vegetables are tender; drain. Stir in
shrimp. Cook covered at POWER HI for 1 minute. Add
basil and reserved white sauce; stir to coat shrimp
mixture. Cook uncovered at POWER HI for 2½ to 3
minutes or until shrimp are opaque. Let stand 1 minute.
Pour vegetable-shrimp mixture over cooked noodles;
sprinkle with Parmesan cheese. Serve immediately. 4
servings.
BAKED SALMON FILLETS WITH CUCUMBER
SAUCE
1½ cups chopped, pared cucumber
2 tablespoons thinly sliced green onion
2 tablespoons chopped fresh mint leaves
½ teaspoon salt, divided
¼ teaspoon white pepper, divided
½ cup dairy sour cream
¼ cup plain yogurt
¼ teaspoon paprika
2 salmon fillets (7 to 8 ounces each), skinned
1 tablespoon butter or margarine
1 tablespoon lime juice
fresh chives
mint leaves
For cucumber sauce, combine cucumber, green onion,
mint leaves, ¼ teaspoon salt, and
in a small bowl. Let stand 15 minutes. Add sour cream,
yogurt, and paprika; mix well. Cover and refrigerate.
Put salmon fillets into an 8x8x2-inch glass baking dish.
Dot with butter; sprinkle with lime juice and remaining
salt and pepper. Place CONVECTION Rack on
turntable. Place baking dish on rack. Cook uncovered
at COMBI LOW for 15 to 20 minutes or until fish flakes
easily when tested with fork. Garnish with fresh chives
and mint leaves. Serve with sauce. May also be served
chilled. 2 servings.
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1 / teaspoon pepper
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