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| | From:  A_Normalee_T (Original Message) | Sent: 8/17/2007 2:26 AM |
4 oz. Thin Flounder Fillets
1 Small Tomato, cut into four ½" slices
3 oz. Zucchini (about ¾ cup), cut into ¼" slices
1 Tbsp. Lemon Juice, fresh squeezed
1 Tbsp. Thinly Sliced Green Onion
1 tsp. Chopped Fresh Basil
1/8 tsp. Black Pepper, freshly ground
Pinch Cayenne Pepper (optional)
If fillets are wider than 3", cut them in half lengthwise and fold the thinner ends of each fillet under the center to make a piece that is about 3" wide (this prevents thinner ends from over cooking). Place 2 slices of tomato on a microwave-safe cooking dish and top with a fillet (seam-side down); sprinkle with lemon juice, pepper, cayenne pepper, and green onion. Top with remaining two tomato slices.
Place zucchini in around fish fillet, then cover and cook HIGH for 3-4 minutes, or until fish is opaque. Allow to stand, covered, for 2 minutes before serving.
SERVINGS PER RECIPE: 1 |
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1 1/2 lbs. salmon, swordfish or halibut steaks, 3/4 to 1 inch thick
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. margarine or butter, melted
1 tbsp. snipped fresh or 1 tsp. dried chervil
1 tbsp. lemon juice
Caper Sauce (below)
Lemon wedges
Sprinkle fish teaks with salt and pepper. Arrange fish, thickest parts to outside edges, in square dish, 8x8x2 inches. Mix margarine, chervil and lemon juice; drizzle over fish.
Cover tightly and microwave on high 8 to 11 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. Cut into serving pieces. Serve with sauce and lemon wedges. 6 servings.
CAPER SAUCE:
1 lemon
1/4 c. capers, drained
1 tbsp. snipped fresh parsley
1 tbsp. margarine or butter
1/4 tsp. salt
Pare and chop lemon, removing seeds and membrane; mix with remaining ingredients. Heat until hot.
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1 lb. fish fillets
3 tbsp. soy sauce
1 clove garlic, finely chopped
1/4 tsp. ground ginger
2 med. green bell peppers, cut into 1 inch pieces
8 oz. fresh mushrooms, cut into halves
Cut fish fillets into 4 serving pieces; pat dry. Mix soy sauce, garlic and ginger; brush on both sides of fish. Arrange fish, thickest parts to outside edges, in square dish, 8x8x2 inches. Top with vegetables.
Cover with vented plastic wrap and microwave on high 8 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork and vegetables are crisp tender. Serve with hot cooked rice or Oriental noodles if desired. 4 servings. children |
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1 can (15 1/2 oz.) salmon, drained and flaked
2 eggs, beaten
1/3 c. dry bread crumbs
2 tbsp. milk
1/2 tsp. grated lemon peel
1/2 tsp. snipped fresh chives
1/2 tsp. salt
Creamed Peas (below)
Mix all ingredients except Creamed Peas. Press into six 6 ounce custard cups. Arrange in circle in microwave oven. Microwave uncovered on high 4 minutes 30 seconds to 5 minutes 30 seconds, rearranging after 3 minutes, until set. Prepare Creamed Peas. Invert salmon loaves on serving plate; serve with peas. 6 servings.
CREAMED PEAS:
1 tbsp. margarine or butter
1 tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
2/3 c. milk
1 can (8 oz.) green peas, drained
Place margarine in 2 cup measure. Microwave uncovered on high 30 seconds to 1 minute or until melted. Mix in flour, salt and pepper; stir in milk. Microwave uncovered 1 minute. Stir in peas. Microwave uncovered 1 to 2 minutes or until mixture boils and thickens.
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4 slices bacon, cut into 1/2 inch pieces
1 med. onion, sliced
1 med. stalk celery, sliced diagonally
1 pkg. (9 oz.) frozen artichoke hearts
1 pkg. (10 oz.) frozen green peas
2 tbsp. water
1/2 tsp. salt
1/4 tsp. dried tarragon
1/4 tsp. pepper
1 can (15 1/2 oz.) salmon, drained and flaked
1 jar (2 oz.) diced pimientos, drained
1 tbsp. lemon juice
3 c. hot cooked spaghetti
Place bacon in 2 quart casserole. Cover with microwavable paper towel and microwave on high 3 to 4 minutes, stirring every 2 minutes, until crisp; remove with slotted spoon. Drain on paper towel; reserve.
Stir onion and celery into bacon fat. Microwave uncovered 2 to 3 minutes, stirring every minute, until onion is tender. Stir in frozen artichoke hearts, frozen peas, water, salt, tarragon and pepper.
Cover tightly and microwave 8 to 10 minutes, stirring after 5 minutes, until vegetables are almost tender. Stir in salmon, pimientos and lemon juice. Cover and microwave 2 to 3 minutes or until salmon is hot. Toss with spaghetti; sprinkle with reserved bacon. 8 servings. |
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3 eggs, beaten
2 c. (1 lb. can) red salmon, drained
1 c. fine dry bread crumbs
1/2 c. chopped celery
Dash pepper
2 tbsp. minced onion
1/4 c. chopped green pepper
1 tbsp. lemon juice
3/4 c. milk
1 tsp. salt
In a 1 quart casserole, combine all ingredients, mix well. Move mixture away from center and place a glass in center to make the ring shake. Cook uncovered 8 minutes. Top with dill sauce and fill with peas.
Creamy Dill Sauce: in a 2 cup measure combine 1 can condensed cream of celery soup, 2 tablespoons milk and 1/4
teaspoon dill weed. Mix well, cook, uncovered 3 minutes. |
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1/2 c. slivered almonds
1/2 c. butter
1 lb. fish fillets
1/2 tsp. salt
1/4 tsp. dill weed (fresh is best)
1/8 tsp. pepper
1 tsp. chopped parsley
1 tbsp. lemon juice
1/2 tsp. paprika
In microwave-safe dish, cook almonds and butter uncovered on high 5 minutes or until almonds are golden brown. Roll fish in butter and place in 8 inch dish. Sprinkle with salt, dill, pepper, parsley and lemon juice. Cover and cook on high 4 minutes. Sprinkle almonds on fish. Cover and cook on high 1 minute or until fish flakes with a fork. Let stand 4 minutes before serving. Garnish with lemon wedges and sprigs of parsley. Sprinkle with paprika. |
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1 1/2 lbs. skinless mullet fillets, or other fillets, fresh or frozen
1 tbsp. lemon juice
1/3 c. grated Parmesan cheese
3 tbsp. oleo or butter, softened
2 tbsp. mayonnaise
2 tbsp. chopped green onion
1/4 tsp. salt
1/8 tsp. liquid hot pepper sauce
Paprika
Thaw fish if frozen and pat dry with paper towel. In a 2 quart shallow casserole arrange fillets with thickest meaty areas to outside edges of dish. Brush fillets with lemon juice and let stand for 10 minutes. Cover fish and cook on High for 4 minutes. Combine remaining ingredients except paprika. Remove cover from dish and spread cheese mixture over fillets. Sprinkle with paprika. Cook uncovered on High 2-4
minutes more. Makes 4 servings. |
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1 1/2 lb. salmon filet, or desired amount
3 to 4 tbsp. Miracle Whip light salad dressing
1 tsp. sweet basil flakes
1 tsp. parsley flakes
Few shakes lemon-pepper
1/4 c. lemon juice
1/4 c. white wine
Use a large, shallow, and microwave safe baking dish and a large Reynolds cook-in bag. Spread salad dressing on thoroughly washed and patted dry salmon filets. Sprinkle sweet basil, parsley flakes and lemon-pepper on top. Place fish flat in cook-in bag in microwave safe dish. Add lemon juice and wine; fasten bag as in directions on box.
Microwave on high for 6 to 7 minutes (may vary with oven), let sit for 2 to 3 minutes. Serves 2. |
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2 (4 oz.) 1-inch thick salmon steaks
1 tbsp. dry sherry
2 tsp. butter, melted
2 tsp. flour
1 tsp. dried snipped chives (can substitute parsley)
1/4 tsp. curry powder
1/8 tsp. salt
1/2 c. milk
2 tbsp. peanuts, chopped (optional),
Sprinkle sherry over salmon steaks and microwave at 100% covered, 3 to 6 minutes, turning over halfway through cooking time. Melt butter (30 seconds); stir in dry ingredients. Add milk and microwave 1 to 2 minutes until thick. Spoon over steaks and add peanuts. Makes 2 servings. |
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1 beaten egg white
1 c. plain croutons
1/2 c. cream-style, lowfat cottage cheese, drained
1 sm. carrot, shredded
2 tbsp. cocktail sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed
4 fresh catfish fillets (3/4 lbs. total)
Nonstick spray coating
For stuffing, stir together the egg white, croutons, cottage cheese, carrot, and cocktail sauce. Stir in spinach. Spray four 10 oz. microwave-safe custard cups with non-stick coating. Line sides of cups with fish, trimming and piecing as necessary. Spoon stuffing into the center of cups. Loosely cover with waxed paper. Cook on 100% power (high) for 5 to 6 minutes or until fish flakes and stuffing is heated through, rotating and re-arranging cups once during cooking. Slide fish and stuffing out of cups onto plates. Makes 4 servings.
OPTIONAL FISH: Haddock, orange roughy, and red snapper. |
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16 oz. can salmon, drained
3 eggs, slightly beaten
1/4 c. chopped green pepper
1/4 c. chopped celery
1/4 c. chopped onion
1 c. seasoned bread crumbs
3/4 c. milk
1 tbsp. lemon juice
Stir meat into beaten egg, then add other ingredients. Arrange in ring on pie pan or flat dish. Place custard cup in center to help hold form. Cook uncovered 8 minutes. Serve with cheese sauce, if desired. |
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1 lb. white fish fillets
1 tsp. garlic salt
2 tbsp. butter or margarine
1/2 c. grated Parmesan cheese
1/2 c. mayonnaise
2 tbsp. chopped green onions (or white)
Paprika
Wipe and dry fish. Arrange fish in a microproof baking dish. Sprinkle with salt. Dot with butter. Cover with waxed paper. Use cook cycle and cook 2 minutes.
Blend Parmesan cheese, mayonnaise and onions. Spread cheese mixture over fish. Cover with waxed paper. Use cook cycle and cook 3 minutes. Sprinkle with paprika before serving. (We have this dish every week.) |
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4 (1/2 inch thick) salmon steaks (1 lb.)
2 tbsp. melted butter (may substitute artificial butter for fat free recipe)
2 tsp. lemon juice
1/2 tsp. dill weed
In a paper towel lined 12x8x2 inch dish place steaks. Brush with melted butter mixed with lemon juice. Sprinkle with dill if desired. Cover with wax paper.
Microwave on High 8 to 9 minutes, rotating dish 1/2 turn after 3 minutes. Turn dish over on to serving plate. Garnish with paprika or parsley. |
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1 can (1 lb.) salmon (drained)
2 eggs
1/2 c. bread crumbs
1/2 c. milk
1/4 c. finely chopped onion
3 tbsp. chopped ripe olives (optional)
1 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dried parsley
1/2 tsp. salt
Dash of pepper
1. Mix together all ingredients.
2. Place the salmon mixture into an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover with wax paper. Microwave on High (100%) for 10 to 12 minutes or until set. Turn dish a half turn halfway through cooking. Stand 5 minutes and serve with:
CREAMY DILL SAUCE:
1 can (10 1/2 oz.) cream of celery soup
2/3 c. milk
1 tbsp. dried dill weed
1 tbsp. chives
Dash of pepper
Mix all ingredients until blended. Microwave on High 3 or 4 minutes. |
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Black Pepper Shrimp
- Yield: 4 servings
3 lbs shrimp, with shells on
8 Tbsp butter
3 Tbsp chopped garlic
4 Tbsp freshly ground black pepper
1. Preheat oven to 450 degrees.
2. Rinse and drain the shrimp, then arrange in a single layer on a rimmed baking sheet. Set aside.
In a saucepan, melt the butter over medium heat. Add the garlic and saute 3-4 mins. Pour the butter over the shrimp and toss to coat. Sprinkle about half the pepper over the shrimp.
Bake until the shrimp are pink, about 5 mins. Use a spatula to turn the shrimp. Sprinkle with remaining pepper, then bake another 2-3 mins.
3. Serve immediately. |
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