Sharp R-98STM-A, R-959M operation manual Recipes, Serves, Place the fish in a 25cm 10” flan dish

p50_cre 8/28/06 3:31:51 PM

RECIPES

Serves

4 swordfish steaks (approx. 150g each) 30ml (2 tbsp) orange juice (see tip, page 81) 15ml (1 tbsp) lime juice (see tip, page 81) 15ml (1 tbsp) lemon juice (see tip, page 81) grated rind of 1/2 orange

grated rind of 1/2 lime grated rind of 1/2 lemon

3 cloves garlic, crushed (see tip, page 60)

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 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 81) 15ml (1 tbsp) olive oil

Before using, ensure the fish has been cleaned, descaled and the head removed

Salsa:

1 papaya, cut into chunks

1/2 red chilli pepper, finely chopped dash of vinaigrette dressing

PINEAPPLE SWORDFISH

1Place the fish in a 25cm (10”) flan dish.

2In 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.

3Remove the cover from the dish and pour the pineapple juice over the fish.

4Place on the low rack and cook on DUAL CONVECTION, 220ºC, 50% for 13 minutes.

5Leave the fish to stand for a few minutes.

In a medium bowl, place the oil, pepper, onion, chilli and coriander, mix well.

6Cook on 100% for 2 - 3 minutes until just soft. Add the pineapple chunks, mix well and serve with the fish.

CHILLI & HERB RED SNAPPER

1Wash the fish, pat dry and rub inside and out with salt. Score three slashes into each side of the fish.

2Crush 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.

3Spread the paste all over the fish and inside the slashes. Arrange the fish in a 25cm (10”) flan dish.

4Place 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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