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Whole Roasted Branzino
Just add the Roasted Pepper Pilaf (page 16) and
you have an easy yet elegant meal.
Active Time: 30 minutes Total Time: 2 hours
Makes 2 servings
2
small shallots, about 2 to 3 ounces (60 to 85 g) total,
peeled and sliced
2
garlic cloves, peeled and crushed
1
small fennel bulb [about 12 ounces (340 g), sliced lengthwise
1
medium orange, sliced
1
small lemon, sliced
2
sprigs fresh oregano
2
sprigs fresh thyme
½
teaspoon (2 ml) kosher salt, divided
¼
teaspoon (1 ml) crushed red pepper
2
teaspoons (10 ml) olive oil, divided
1
whole branzino, cleaned
1. In a stainless steel bowl, toss together the shallots, garlic, fennel,
orange, lemon, oregano, thyme, ¼ teaspoon (1 ml) of the salt, the
crushed red pepper and 1 teaspoon (5 ml) of the olive oil.
2. Season the flesh of the fish with remaining salt and stuff as much of
this filling [about ½ cup to 1 cup (125 ml to 250 ml)] into the fish as
possible. Tie together with butcher's twine in 3 places along the fish
to keep the filling inside. Keep in mind there will be plenty of filling
left over.
3. Prepare a bed of the remaining filling ingredients in the middle of the
baking tray on a diagonal, placing some of the citrus slices on the
top of the bed. Place the fish on top of the bed, wrap with plastic
and keep in the refrigerator for an hour.
4. When ready to cook, drizzle the remaining teaspoon of olive oil on
top of the fish and place in the oven with the rack in the middle rack
position. Set oven to Bake Steam at 450°F (230°C) for 30 minutes.
5. Remove the tray when finished, and portion fish into 2 fillets; serve
on top of the vegetable filling.
Nutritional information per serving:
Calories 276 (27% from fat) • carb. 18g • pro. 33g • fat 8g • sat. fat 2g
• chol. 70mg • sod. 512mg • calc. 77mg • fiber 2g
Red Chile Pork
The perfect taco filling. Tender and absolutely delicious!
Active Time: 30 minutes Total Time: 3 hours
Makes about 12 servings
3
pounds (1.5 kg) boneless pork shoulder or pork butt
1
tablespoon (15 ml) kosher salt
1
tablespoon (15 ml) chili powder
½
teaspoon (2 ml) dried oregano
1
bay leaf
1
cinnamon stick
½
teaspoon (2 ml) ground cumin
¼
teaspoon (2 ml) cayenne
4
garlic cloves, peeled and crushed
1. Cut the shoulder into large chunks; and place in a large mixing bowl.
2. Put the remaining ingredients together and then rub over the meat.
Cover and let rest in the refrigerator overnight to marinate.
3. Transfer the meat, with the spices, to the baking tray and put in the
oven with the rack in the lower rack position. Set to Bake Steam
at 350°F (180°C) for 75 minutes when time expires, reset to 225°F
(110°C) for an additional 45 minutes on Bake Steam.
deglaze the pan and add the mussels in an even layer. Return the
pan to the oven and set to Steam at 210°F (98.8°C) for 20 minutes
until mussels have fully opened. Start checking the mussels at 15
minutes. Discard any mussels that have not opened.
3. Serve immediately.
Nutritional information per serving:
Calories 287 (52% from fat) • carb. 9g • pro. 21g • fat 16g • sat. fat 5g
• chol. 58mg • sod. 698mg • calc. 43mg • fiber 1g
Chermoula Shrimp
A North African–style pesto, this is a perfect accompaniment for most
seafood, especially shrimp and salmon, but is also delicious tossed with
steamed or roasted potatoes.
Active Time: 20 minutes Total Time: 30 minutes
Makes about 4 servings
Chermoula:
¾
cup (175 ml) fresh cilantro, stems discarded
½
cup (125 ml) fresh parsley, stems discarded
2
garlic cloves, peeled
½
teaspoon (2 ml) grated lemon zest
½
teaspoon (2 ml) kosher salt
½
teaspoon (2 ml) paprika
¼
teaspoon (1 ml) ground cumin
¼
teaspoon (1 ml) freshly ground black pepper
pinch cayenne
2
tablespoons (30 ml) fresh lemon juice
2 to 4 tablespoons (30 to 60 ml) extra virgin olive oil
Shrimp:
1
pound (500 g) large shrimp, peeled and deveined
1
teaspoon (5 ml) olive oil
pinch kosher salt
pinch freshly ground black pepper
1. Put all ingredients for the chermoula, except the olive oil, in a mini
chopper, or a food processor fitted with the metal chopping blade.
Pulse until roughly chopped, about 8 to 10 times, scraping as
needed. While continuously processing, gradually add the oil through
the hole in the top of the lid, processing until desired consistency
is reached – use less oil if you want a chunkier pesto-like sauce, or
more if you want it thinner. Taste and adjust the seasonings to your
liking. Cover and reserve to allow flavors to meld.
2. Prepare the shrimp and fit the broiling/steaming rack into the baking
pan. Put the shrimp, oil, salt and pepper in a mixing bowl and toss
to combine. Divide the shrimp among 5 skewers and place the
skewers on top of the broiling/steaming rack. Put the rack in the
upper broil position. Put the tray on the rack and leave the oven door
slightly open. Set to Broil for
10 minutes, or until the shrimp are fully opaque.
3. Transfer the shrimp to a platter and drizzle the chermoula over the
top.
Note:
If using wooden skewers, soak them in water for at least half
hour
prior to using.
Nutritional information per serving:
Calories 200 (47% from fat) • carb. 3g • pro. 24g • fat 10g • sat. fat 1g
• chol. 171mg • sod. 372mg • calc. 78mg • fiber 1g
