Cuisinart TCS-60 manual Lemon Ginger Fish Fillets

LEMON GINGER FISH FILLETS

The use of plastic wrap makes cleanup easy.

Makes 4 servings

Preparation: 10 minutes, 10 – 15 minutes steaming

1-1/2	pounds fresh fish fillets, such as sea bass, salmon
1	small clove garlic, peeled
zest	of 1/2 lemon, bitter white pith removed

3slices fresh ginger, each about the size of a quarter 1/2 teaspoon kosher salt

1/2 teaspoon sugar

1/4 teaspoon freshly ground black pepper

1teaspoon white balsamic or fruit vinegar 1/2 teaspoon extra virgin olive oil

thin slices of fresh lemon for garnish

Have ready 4 sheets of Saran™ Classic Wrap, ten inches in length each. Remove the skin from the fish if it is not already skinned. Wash and dry the fish. Cut the fish into 4 equal portions,

6 ounces each.

In the Cuisinart® Mini-Prep or Mini-Prep Plus processor, combine the garlic, lemon zest, ginger, kosher salt, sugar and black pepper; process until finely chopped, 15 – 20 seconds. (Alternatively, the ingredients may be finely chopped by hand, using a sharp knife.) Add the vinegar and olive oil; process until well combined, 10 – 15 seconds. Divide the mixture evenly and rub all over the 4 portions of fish. Place each portion of fish in the center of a sheet of Saran™ Classic Wrap. Bring two sides of the wrap together lengthwise over the center of the fish. Fold the wrap down tightly, then tuck the two ends under the fish. The fish may be prepared and wrapped up to 30 minutes before steaming.

Keep refrigerated.

Fill the steamer reservoir with water and assemble the steamer. Arrange the 4 portions of fish in the large steamer basket. Steam for 10 – 13 minutes per inch of thickness, depending on desired doneness. Turn off the steamer. Let sit for 1 minute. Remove the fan and lid. Use tongs to lift fish portions from the basket. Carefully unwrap and transfer to warmed plate to serve. Garnish with fresh lemon slices if desired.

Nutritional analysis per serving:

Calories 176 (25% from fat) • carbo. 2g • prot. 30g • fat 5g •

sat.fat 1g • chol. 85mg • sod. 325mg • fiber 0g

SALMON & ASPARAGUS WRAPS

A nice entrée for entertaining.

Makes 4 servings

Preparation: 20 – 25 minutes + 15 minutes steaming time

1whole salmon fillet (side) with skin, about 2-1/2 pounds (there will be about 10 ounces left over)

20asparagus spears, about 1/4 inch in diameter, trimmed and peeled

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 strips of lemon zest (use a citrus stripper), each about 12 inches long

4 – 5 sprigs fresh dill

Rinse and dry the salmon; remove any loose scales. Using a very sharp slicing knife, slice salmon on the bias (diagonal cut - as if you were slicing flank steak or London Broil) into 1/4-inch thick slices. Using 3 slices per serving, lay them out, overlapping, so that the brown tissue is hidden (this part of the salmon has a stronger flavor; if you find it too strong, carefully cut it out), “skin” side up. Combine the salt and pepper. Lightly season the salmon with the salt and pepper. Bundle 5 asparagus spears.

Carefully wrap the salmon around the asparagus bundles; place seam side down. “Tie” the bundle with a strip of lemon zest. Repeat.

Assemble the steamer. Lay the dill in the bottom of the steamer tray. Arrange the salmon wraps on top of the dill. Take care not to allow the salmon to touch the sides of the steamer tray. Steam for 12 minutes. Turn off the steamer and let sit for 3 minutes longer. Carefully lift out and transfer to warmed plates to serve.

Nutritional analysis per serving:

Calories 330 (51% from fat) • carbo. 4g • prot. 36g • fat 17g •

sat. fat 4g • chol. 100mg • sod. 337 mg • fiber 2g

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