Friday, October 26, 2007
Here is a great recipe that I love to cook..
Ginger bass, salsa trout microwave special..
Thin pieces of fish steam to moist succulence in just minutes in a microwave. Heat penetrates their slim profiles quickly and evenly. For light, lean, and flavorful results, complement the fish with bright seasonings: orange, ginger, and cilantro with seabass; fresh salsa with trout; lemon and capers with sole. Each of these recipes cooks in about 2 minutes and serves I or 2 people. For more servings duplicate recipe, cooking each dish separately. Microwave-steamed Bass with Ginger
1/2 pound white seabass fillets (1 to
1 1/2 in. thick)
1 tablespoon orange juice
2 teaspoons soy sauce
1 teaspoon fine shreds fresh ginger
1/2 teaspoon fine shreds orange peel
Fresh cilantro (coriander) sprigs
Orange wedges Cut fillets crosswise into 1-inch-wide strips. To butterfly fish, cut down the center length of each strip almost all the way through, then open out flat. Set butterflied fish pieces on a 9- to 10inch nonmetal plate and drizzle evenly with orange juice and soy. Sprinkle ginger and orange peel evenly over fish. Cover with plastic wrap. Place dish in a microwave oven and cook at full power (100 percent) until fish is slightly translucent but still moist in thickest part (cut to test), 2 to 3 minutes. Garnish with cilantro and squeeze orange over fish to taste. Serves I or 2. Per serving: 1 18 cal.; 21 g protein; 2.3 g fa t,- 1. 6 g carbo.; 421 mg sodium; 4 7 mg