24
2. Toss the baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt
and 1 crushed garlic clove. Arrange on 1/2 of the prepared basket
and place into the oven in the upper (200°C) rack position. Set to
AirFry at 350°F (180°C). Cook for about 15 minutes.
3. While the potatoes are cooking, sprinkle the halibut with a pinch
of salt. Reserve. Toss the artichoke hearts, olives, lemon zest,
1/2 teaspoon (2.5 ml) salt, remaining teaspoon of olive oil and
garlic clove.
4. After 15 minutes, remove the basket from the oven and add the fish
on the opposite side as the potatoes, top with the artichoke mixture
and return to the oven. Set to 400°F (200°C) and continue to cook
for an additional 10 minutes until the fish is cooked through.
5. When all is finished cooking, divide the potatoes and fish among
4 plates. Top with chopped parsley and serve with lemon wedges.
Nutritional information per serving (based on 4 servings):
Calories 295 (25% from fat) • carb. 17g • pro. 2g • fat 4g • sat. fat 1g
chol. 0mg • sod. 231mg • calc. 32mg • fiber 1g
Fish Tacos
Get a taste of Baja and the beach with these fish tacos – guilt free!
Makes 6 tacos
Nonstick cooking spray
12
ounces (340 g) cod, cut into ½-inch (1.25 cm), 1-ounce (28 g)
strips
1
teaspoon (5 ml) kosher salt, divided
½ lime
½
cup (125 ml) unbleached, all-purpose flour
1
egg, lightly beated
1
cup (250 ml) panko breadcrumbs
Olive oil, for spraying or brushing
6
corn tortillas
Shredded cabbage
Cilantro, roughly chopped
Avocado
Lime wedges
Crema or sour cream
1. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray. Reserve.
2. Season cod with 1/2 teaspoon (2.5 ml) of the salt and a squeeze of
lime.
3. Set up 3 containers for dredging – one with flour, one with egg and
the third with the panko and remaining 1/2 teaspoon (2.5 ml) of salt.
Dip the cod first into the flour, shaking off any excess. Next dip in
the egg and then finally, coat well with the panko.
4. Spray or brush both sides of cod liberally with olive oil and place
into the fry basket. Place into the oven. Set to AirFry at 400°F
(200°C). Cook for about 9 minutes, flip fish pieces and cook for
an additional 3 to 5 minutes, until evenly crispy.
5. Reserve cooked fish and then heat tortillas for about 2 to 3 minutes
at 300°F (150°C), until soft and pliable. Serve tacos, each with
2 pieces of fish. Garnish as desired with shredded cabbage,
cilantro, avocado, fresh lime and crema or sour cream.
Nutritional information per serving per taco:
Calories 149 (22% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g
chol. 24mg • sod. 447mg • calc. 55mg • fiber 2g
Cauliflower Steaks
The hot griddle provides even heating, browning cauliflower steaks to
beautiful crispiness in just 20 minutes. The griddled cauliflower pairs
beautifully with the Salsa Verde, recipe on page 22.
Makes 4 servings
1
cauliflower head, about 1¾ pounds (795 g)
1
tablespoon (15 ml) olive oil
