24
25
COD WITH GINGER LIME CRUST
Serves 4
1
cup unsalted butter
4
cups panko breadcrumbs
1
⁄
4
cup chopped fresh ginger
1
tablespoon lime zest (about 1 lime)
1
1
⁄
2
teaspoons kosher salt
2
pounds cod, or any firm white fish
Preheat oven to 450˚F set to the broil function with rack in position 3
(top position).
Place the butter in the work bowl of a food processor fitted with a metal
blade. Process for 5 to 10 seconds until butter has softened. Add
breadcrumbs, ginger, lime zest, and salt and process until mixture comes
together. Reserve.
Cut cod into even portions. Press together the breadcrumb mixture to
create a thick and full covering for the top surface of the fish.
Place the cod with breadcrumb covering on a foil-lined baking sheet.
Place in the oven in position 3 with door ajar about 2 inches. Broil for 8 to
10 minutes, until the topping is golden and the fish flakes easily with a
fork.
Nutritional information per serving:
Calories 497 (47% from fat) • carb. 38g • pro. 27g • fat 26g
sat. fat 15g • chol. 113mg • sod. 767mg • calc. 89mg
SALMON WITH HONEY SOY GLAZE
Serves 4
1
⁄
4
cup honey or maple syrup
1
⁄
4
cup soy sauce
2
pounds boneless salmon steaks (4 steaks)
Preheat oven to 500˚F and set to the broil function.
In a small saucepan boil the soy sauce and honey until it reduces to a
very thick consistency, about 3 minutes.
Place salmon on the baking tray lined with foil. Brush the glaze all over
the top and bottom of the salmon. Place baking tray in position 3 (top
position). Broil for about 8 minutes with door slightly ajar, about 2 inches.
Remove and brush more glaze over the salmon, reserving about
1
⁄
4
cup.
Broil another 8 minutes, pour the remaining glaze over the fish and serve.
Nutritional information per serving:
Calories 411 (17% from fat) • carb. 38g • pro. 47g • fat 8g
sat. fat 1g • chol. 118mg • sod. 2211mg • calc. 38mg
BRAISED SHORT RIBS
Serves 4–6
2
teaspoons extra virgin olive oil
3
pounds short ribs
salt and pepper
4
ounces onion, peeled and chopped
2
garlic cloves
2
ounces carrot, peeled and chopped
2
sprigs thyme
2
tablespoons balsamic vinegar
2
cups dry red wine
1
tablespoon tomato paste
1
cup or more stock (beef or chicken) or water
Heat olive oil over medium/medium-high heat in a 3-quart casserole.
Place the ribs on a plate and liberally salt and pepper them on both
sides.
In batches, brown the ribs well on all sides. Reserve browned ribs on
plate. Pour off all but 1 tablespoon of oil from casserole.
