Something fishy is going on the dining-room table

February 23, 1992|By Orlando Sentinel

Orange roughy with red pepper sauce

Makes 4 servings.

1 large, sweet red bell pepper, cored and cut into 8 pieces

1 1/2 tablespoons raspberry vinegar

1 teaspoon hot red pepper sauce

1 tablespoon sugar

1 small clove garlic, peeled

2 teaspoons cornstarch

Pinch of salt

1 pound orange roughy fillets

Fish stock, clam juice, chicken broth or skim milk (for poaching fish)

In a food processor or blender, combine bell pepper, vinegar, hot pepper sauce, sugar, garlic, cornstarch and salt. Puree until soupy. Transfer to a microwave-safe bowl, cover and cook on high (100 percent) power for 4 minutes. Set aside.

Place the fish in a rectangular, microwave-safe baking dish large enough to hold the fillets without touching. Pour in enough broth or milk to cover the fillets, cover loosely with plastic wrap and cook on high for 4 minutes.

Use a spatula to remove fish from the poaching liquid. Top with pepper sauce.

Flounder, snapper, halibut, bass or sole may be substituted for orange roughy.

If the milk is extremely cold, add 2 to 3 minutes to the cooking time.

A5 Recipe from "The Good Health Microwave Cookbook."

Fresh tuna Nicoise

Makes 4 servings.

1 1/2 pounds boneless, skinless tuna steaks

2 tablespoons olive oil

8 sprigs fresh thyme

salt and freshly ground black pepper to taste

2 tablespoons finely chopped green onions or scallions

1 tablespoon finely chopped green stuffed olives

1 tablespoon finely chopped and drained capers

1 teaspoon chopped anchovy fillet or anchovy paste

2 tablespoons finely chopped parsley leaves

1/3 cup olive oil

Put the tuna in a glass or ceramic baking dish and cover with the 2 tablespoons of olive oil, thyme, salt and pepper. Turn steaks to coat well. Heat a non-stick skillet and cook the steaks without crowding for about 4 minutes on each side. Cooking times will vary according to the thickness of the steaks.

To prepare the sauce, combine the green onions, olives, capers and anchovy paste. Beat in the olive oil and parsley. When the fish is done, transfer it to warm plates and pour the sauce over. Serve remaining sauce on the side.

Swordfish or shark also works well in this recipe.

3' Recipe from "The Seafood Cookbook."

Stuffed flounder with crabmeat

Makes 6 servings.

1 1/2 cups pasteurized crabmeat, shell and cartilage removed

1 large egg

1/2 cup finely chopped green onions

2 tablespoons Dijon mustard

4 tablespoons fresh bread crumbs

4 tablespoons fresh parsley, chopped

12 flounder fillets (about 2 pounds)

6 tablespoons unsalted butter

2 tablespoons chopped shallots

3/4 cup dry white wine

JTC Heat the oven broiler.

Combine crabmeat, egg, green onion, mustard, bread crumbs and parsley. Stir to blend. Spoon equal amounts of the filling over 6 of the fillets. Smooth with a spoon, leaving a small margin around the edges. Place the other fillets on top, like a sandwich. Press lightly to seal.

Use 3 tablespoons of butter to coat the bottom of a baking dish large enough to hold the fish without crowding. Sprinkle chopped shallots around the fish.

Lightly brush the fish with the remaining 3 tablespoons of butter, which have been melted. Pour the wine around the fillets.

Place the baking dish on the top of the stove and bring wine to a boil. Let simmer for 15 seconds.

Place baking dish under the broiler about 7 inches from the heat source. Broil for 8 to 10 minutes. (If there is only 4 inches between heat source and fish, broil for 4 to 5 minutes and bake for 4 to 5 minutes longer in a 500-degree oven.) Remove fish with a spatula and serve with melted butter and wine sauce from pan.

Sole, orange roughy, pompano or red snapper may be used in this recipe. Do not use imitation crabmeat.

Nutritional information per serving: calories, 339; fat, 15.1 grams; carbohydrate, 4.8 grams; cholesterol, 177 milligrams; sodium, 552 milligrams.

3' Recipe from "The Seafood Cookbook."

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.