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Ginger bass, salsa trout ... in the microwave.

Thin pieces of fish steam to moist succulence in just minutes in a microwave. Heat penetrates their slim profiles quickly and evenly. For light, lean, and flavorful results, complement the fish with bright seasonings: orange, ginger, and cilantro with seabass; fresh salsa with trout; lemon and capers with sole. Each of these recipes cooks in about 2 minutes and serves I or 2 people. For more servings duplicate recipe, cooking each dish separately. Microwave-steamed Bass with Ginger

1/2 pound white seabass fillets (1 to

1 1/2 in. thick)

1 tablespoon orange juice

2 teaspoons soy sauce

1 teaspoon fine shreds fresh ginger

1/2 teaspoon fine shreds orange peel

Fresh cilantro (coriander) sprigs

Orange wedges Cut fillets crosswise into 1-inch-wide strips. To butterfly fish, cut down the center length of each strip almost all the way through, then open out flat. Set butterflied fish pieces on a 9- to 10inch nonmetal plate and drizzle evenly with orange juice and soy. Sprinkle ginger and orange peel evenly over fish. Cover with plastic wrap. Place dish in a microwave oven and cook at full power (100 percent) until fish is slightly translucent but still moist in thickest part (cut to test), 2 to 3 minutes. Garnish with cilantro and squeeze orange over fish to taste. Serves I or 2. Per serving: 1 18 cal.; 21 g protein; 2.3 g fa t,- 1. 6 g carbo.; 421 mg sodium; 4 7 mg chol. Microwave-steamed Trout with Salsa

1 cleaned whole boneless trout (8

oz.), head removed

1 small firm-ripe tomato, cored and

diced

1 tomatillo (1 -in. diameter), husk

removed, cored, and diced

1 green onion, ends trimmed, thinly

sliced

1/2 to 1 teaspoon minced fresh hot chili

Salt and pepper

Lime wedges Rinse trout and pat dry. Lay fish open, skin down, on a 9- to 10-inch nonmetal dinner plate. Cover with plastic wrap and cook in a microwave oven at full power ( 100 percent) until fish is slightly translucent but still moist in thickest part (cut to test), 1 1/2 to 2 1/2 minutes. Meanwhile, mix the tomato, tomatillo, and onion; stir in chili to taste. Mound mixture over cooked fish. Add salt, pepper, and lime to taste. Makes I serving. Per serving:213caL;26gprotein;&1gfat,-B.9g carbo.; 68 mg sodium; 66 mg chol. Microwave-steamed Sole with Capers 1/2 pound sole fillets

1 teaspoon lemon juice

1 tablespoon thinly sliced chives 1/2 teaspoon finely shredded lemon peel 1/2 teaspoon drained capers

teaspoon crushed dried hot red

chilies

Lemon wedges Salt and pepper Rinse fish and pat dry. On a 9- to 10-inch nonmetal plate, place fish in a single layer, overlapping thin edges. Drizzle with lemon juice and sprinkle with chives, lemon peel, capers, and chilies. Cover with plastic wrap and cook in a microwave oven at full power (100 percent) until fish is slightly translucent but still moist in thickest part (cut to test), I 1/2 to 2 minutes. Season with lemon, salt, and pepper to taste. Serves I or 2. Per serving: 105cal.; 21 g protein; 1.4 g fat,- 0.3g carbo.; 111 mg sodium; 55 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1989
Words:531
Previous Article:Deck in the forest? Forest in the deck?
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