cookbook

RECIPES • SEAFOOD 13
RECIPES
Parmesan-Crusted Tilapia
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 7 minutes
Conventional : 30 minutes
Tilapia is a mild- avored  at  sh that is successfully farmed in this
country. You can also use  ounder or sole for this recipe.
1. Select “Cookbooks” on the touchscreen. Select “Seafood”
followed by “Parmesan-Crusted Tilapia.” Press “Preheat” to begin
the preheat cycle.
2. On the stove top, caramelize onion with 1/4 cup of olive oil for
10 minutes in a sauté pan. In a separate sauté pan, cook red
potatoes, chopped rosemary, salt, and pepper in 1/4 cup of
olive oil for 5 to 6 minutes, until potatoes are just beginning to
soften.
3. Remove potatoes and in the same pan sauté the mushrooms
until tender, 4 to 5 minutes. Set aside.
4. On a plate, combine bread crumbs and Parmesan cheese. Dip
both sides of the tilapia  llets in the bread crumbs and set
aside.
5. Place the potatoes in six mounds on a lightly oiled sheet pan.
Divide the caramelized onions and roasted red pepper strips
between the 6 potato bundles.
6. Place the tilapia  llets, breaded side up, on top of each mound
and place the sheet pan in the oven.
7. Press “Start” and bake for 7 minutes. Remove the sheet pan
from oven. Using a spatula place each serving onto a serving
plate. Squeeze fresh lemon juice over each serving. Garnish
with sautéed mushrooms and rosemary sprigs.
Yield: 6 servings
Scallops on Rosemary Skewers
PREP TIME: Approximately 20 minutes
COOK TIME: TurboChef : 2-1/2 to 4-1/2 minutes
Conventional : 10 to 15 minutes
Using rosemary stalks as skewers gives these scallops a delightful,
subtle  avor. In addition, they create an unusual presentation.
1. Lightly oil a ridged grill pan and place in the oven to heat.
Select “Cookbooks” on the touchscreen. Select “Seafood”
followed by “Scallops on Rosemary Skewers” and the number
of skewers you are cooking—2, 4 or 10. Press “Preheat” to begin
the preheat cycle.
2. In a mixing bowl, combine olive oil, lemon juice, zest, garlic,
shallots, and salt to make the marinade. Place scallops in
marinade and set aside for at least 10 minutes and up to 1
hour.
3. Remove some leaves from the rosemary skewer to make
space for the scallops. Place 2 to 3 marinated scallops onto
each rosemary sprig. Skewer the scallops through the side so
the large round surface is facing out. Grind a small amount of
pepper onto each skewer.
4. Using oven mitts, as the pan will be very hot, remove the grill
pan from oven. Place skewers onto the hot surface of the pan
to sear the outside. Place pan back in the oven.
5. Press “Start” and bake under “Scallops on Rosemary Skewers”
for appropriate length of time—2-1/2 to 4-1/2 minutes.
2 medium red onions, thinly
sliced
1/2 cup olive oil
8 small red potatoes, thinly
sliced
1 tablespoon chopped fresh
rosemary
1 teaspoon salt
1/2 teaspoon freshly ground
pepper
4 chanterelle or other
mushrooms
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan
cheese
6 6-ounce tilapia  llets
12 strips roasted red pepper
1 lemon
2 sprigs fresh rosemary
INGREDIENTS
2 medium red onions, thinly
sliced
1/2 cup olive oil
8 small red potatoes, thinly
sliced
1 tablespoon chopped fresh
rosemary
1 teaspoon salt
1/2 teaspoon freshly ground
pepper
4 chanterelle or other
mushrooms
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan
cheese
6 6-ounce tilapia  llets
12 strips roasted red pepper
1 lemon
2 sprigs fresh rosemary
INGREDIENTS
PARMESANCRUSTED TILAPIA