Oster 4711 Recipes, Dinners, Fish And Seafood, Add lemon wedges while steaming to improve flavor

FISH AND SEAFOOD

•Fish is cooked when it is opaque and flakes easily with a fork.

•Frozen fish may be steamed without defrosting if separated before steaming and the cooking time is extended.

•Add lemon wedges while steaming to improve flavor.

					WATER
FOOD	TYPE		UUANTITY		LEVEL	STEAM TIME		SPECIAL NOTES
FISH, fillets	Sole		112	lb.	MIN	9-13 min.
	Cod,	haddock,	112	lb.	MIN	5-10 min.
	trout
FISH, 3/4 in	Cod,	salmon	4	steaks	MAX	15-18	min.
thick steaks
CLAMS	Fresh		1 lb.		MAX	IO-20 min.		Layer shells for maximum
								steam flow. Steaming is
								done	when shells		are
								completely		open.
LOBSTER,	Fresh		1 or 2 tails		MAX	16-19 min.		Meat	will	be opaque
tails								when done. Cook longer
								if	necessary.
MUSSELS	Fresh		1 lb.		MIN	6-12 min.		Steaming		is done	when
								shells completely			open.
OYSTERS	Fresh		6		MAi	lo-16 min.		Steaming		is done	when
								shells comoletelv ooen.
SCALLOPS	Fresh		112	lb.	MIN	lo-13	min.	Stir	halfway through
				I				steam time . Meat opaque
								and flaky when done.
SHRIMP	Fresh		l/2 lb.		MAX	lo-15 min.		Meat	will	be opaque
								when done. Cook longer
								if	necessary.

RECIPES

DINNERS

TARRAGON CHICKEN BREASTS with GREEN BEANS AND SLICED ALMONDS

4	4 oz. chicken breasts	2 cups fresh green beans
2	tablespoons chopped tarragon	l/4 cup sliced almonds
1	cup cream of chicken soup*	Salt and pepper to taste

Pour cream of chicken soup in Rice Bowl. Add chicken breasts sprinkled with tarragon, salt and pepper to taste. Arrange cleaned green beans and almonds in Steamer Bowl around Rice Bowl. Fill Water Reservoir to

MAX Level. Cover and Steam for 20-25 minutes.	YIELD: 4 SERVINGS
*Heavy cream can be substituted for cream of chicken soup if necessary