Sharp R-959(SL)M-AA Operation Manual With Cookbook page 59

Serves 4
4 swordfish steaks (approx. 150g each)
30ml (2 tbsp) orange juice (see tip, page 88)
15ml (1 tbsp) lime juice (see tip, page 88)
15ml (1 tbsp) lemon juice (see tip, page 88)
grated rind of / orange
1
2
grated rind of 1 / lime
2
grated rind of / lemon
1
2
3 cloves garlic, crushed (see tip, page 67)
125g pineapple juice, unsweetened
15ml (1 tbsp) olive oil
100g red pepper, chopped
100g red onion, chopped
1 jalapéno chilli, seeded and finely chopped
handful fresh coriander, chopped
100g canned pineapple chunks, drained
Serves 4
4 whole red snapper (approx. 200g each)
sea salt
zest of 2 limes
10ml (2 tsp) fresh thyme leaves
2 bay leaves, broken
10ml (2 tsp) fennel seeds
juice of 2 limes (see tip, page 88)
15ml (1 tbsp) olive oil
Before using, ensure the fish has been cleaned,
descaled and the head removed
Salsa:
1 papaya, cut into chunks
/ red chilli pepper, finely chopped
1
2
dash of vinaigrette dressing
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RECIPES
P
INEAPPLE SWORDFISH
1 Place the fish in a 25cm (10") flan dish.
2 In a small bowl, mix together the orange, lime and lemon
juice, rinds and garlic. Spread over the fish, cover and leave
in the refridgerator to marinate for at least 4 hours or
overnight.
3 Remove the cover from the dish and pour the pineapple
juice over the fish.
4 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 50% for 13 minutes.
5 Leave the fish to stand for a few minutes.
In a medium bowl, place the oil, pepper, onion, chilli and
coriander, mix well.
6 Cook on 100% for 2 - 3 minutes until just soft. Add the
pineapple chunks, mix well and serve with the fish.
C
HILLI & HERB RED SNAPPER
1 Wash the fish, pat dry and rub inside and out with salt.
Score three slashes into each side of the fish.
2 Crush the zest, thyme, bay leaves and fennel seeds together
using a pestel and mortar then mix in the lime juice and oil
to form a paste.
3 Spread the paste all over the fish and inside the slashes.
Arrange the fish in a 25cm (10") flan dish.
4 Place on the low rack and cook on DUAL GRILL, 50%
for 12 minutes.
Mix the papaya, chilli and vinaigrette together to make the
salsa and serve with the fish.
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