Fish; Flounder With Potato Scales; Whole Salmon; Trio Of Trout - Thane Housewares Flavorwave Deluxe Wave Owner's Manual

RECIPE BOOK FLAVORWAVE OVEN™ DELUXE
28

FISH

Flounder with Potato Scales

(2 servings)
This technique works especially well with frozen fish because the fish doesn't
overcook by the time the potato slices become crispy. Use the same technique with
frozen salmon, sole, bass or other relatively thin pieces of fish.
• 2 frozen flounder fillets
• softened butter
• 1 medium Russet potato, sliced paper thin
• salt and pepper to taste
Place the fish on the 3-inch rack, spread with softened butter and season with salt
and pepper. Lay the potato slices over the fish starting at the thick end and
overlapping so they look like fish scales. Spray with oil and cook at 400ºF for 12-15
minutes or until the potato slices are crispy. Carefully slip a long spatula under the
fish and transfer to a plate.

Whole Salmon

(6 servings)
Poaching or baking a whole fish is quite a task with conventional cooking devices.
But with the Flavorwave Oven® it's a snap.
• 4-5 pound whole salmon, without the head
• lemon slices
• butter
• dill weed
Place the fish in the glass cooking tray in the upright position with the belly flaps
spread open. Make a 1-inch cut along the backbone and fill with butter. Cut lemon
slices in half and insert in the slit with the butter. Cook at 400ºF for about
12 minutes per pound or to an internal temperature of 150ºF. Slide a couple of
spatulas under the fish and carefully transfer to a serving platter. Pull the skin down
and off the fish and serve as is with the juices or serve with Hollandaise Sauce.
FISH FISH

Trio of Trout

(3 servings)
• 3, 6-8 inch whole trout
• 2 tablespoons dill weed
• 4 pats of butter
• juice of a lemon
• salt and pepper
Place the fish, belly side down around the edge of the glass tray. Add the other
ingredients and cook at 400ºF for 20 minutes or to an internal temperature of
150ºF. Transfer the fish to plates, pull off the skin and pour the cooking juices
evenly over the fish.
Shellfish

Broil-Steamed Clams

(2-4 servings)
Usually clams are steamed in a closed pot with some additional liquid. When you do
them the Flavorwave way the resulting liquid is pure nectar and so delicious.
• 1-2 dozen fresh cherrystone clams, washed
• 4 tablespoons butter
• 4 cloves garlic, smashed
• Crusty French bread
Place everything in a shallow pan that will hold the clams in a single layer. Cook on
the 3-inch rack for 8-10 minutes at 400ºF. Discard any clams that do not open.
Serve with juices and sop juices with bread.
FLAVORWAVE OVEN™ DELUXE RECIPE BOOK
29