NuWave Elite 20501, Manual, Page: 66 / 127

Place fish fillets pretty side down,
flipping halfway through cooking time.
To use your favorite dry seasonings on
frozen meat, run meat under cold water.
This will allow seasonings to adhere. Brush
sauces on fresh meats to infuse flavors.
To steam fish, place aluminum foil or
parchment paper over the top. Be sure
to secure the foil to the sides of the rack
or extend it outside the oven to prevent
the NuWave
®
Elite Infrared Oven’s
internal fan from moving foil around
during the cooking process. Roll lemon
on counter top to loosen juices.
Whole Fish
Flesh should be opaque and almost
ready to flake
Shrimp
Flesh turns opaque and outside shell
turns pink to red
Scallops
Flesh turns opaque
Lobster Tails
Flesh turns opaque and outside shell
turns red
* Using a meat thermometer is essential
for checking the internal temperature
(145 degrees) of the meat.
Tips for Seafood Steaming Recommendations
Seafood
[Photo: Bass with Fennel]
66 Complete Cookbook