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Tarragon Fillet of Sole with Shrimp
4 large fillet of sole
1/2 cup white mushrooms, finely chopped
3 tablespoons white onion, finely chopped
1 cup small shrimp, cooked and chopped
2 tablespoons lowfat mayonnaise
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh tarragon, minced
2 tablespoons peanut or vegetable oil
Place the fillets on a clean surface. Mix together the mushrooms, onion,
shrimp, mayonnaise, salt, pepper and tarragon. Place one-fourth of the
mixture on each fillet and roll the fillets from the shortest sides into a
bundle. Secure each roll with picks or cooking string.
Turn the Multifunction Control to Setting #3 and add the oil. When the oil
is hot, but not smoking, add the fillet bundles. Cook and turn each of the
fillets for 5-7 minutes. When done, the fish will be firm and no longer
opaque. Remove from the pan and serve while warm. Serves 4.
Pacific Salmon in Dill Sauce
2 8-ounce Pacific salmon fillets
4 tablespoons lowfat mayonnaise
1 teaspoon fresh dill, minced
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh parsley, minced
1/2 small white onion, peeled and sliced
4 slices fresh lemon, peeled
Cut a piece of heavy-duty aluminum foil large enough to cover the fillets.
Place the salmon steaks in the middle of the foil. Cover each steak equally
with the mayonnaise, dill, pepper, parsley, onion and lemon slices. Wrap
the foil around the salmon fillets, leaving a pocket for steam. Place a
steaming rack in the Cooking Pan and add water to just below the rack.
Position the salmon packet on the rack. Turn the Multifunction Control to
Setting #2 and steam the salmon for 35-40 minutes. The fish is done when
it flakes easily and is no longer opaque in the middle. Cut the fish into 4
portions and serve. Serves 4.
Crab Pasta Salad with Lemon Dressing
6 cups water
2 cups small pasta shells
1 cup fresh broccoli, finely chopped
1 fresh carrot, chopped
2 stalks celery, finely chopped
1/4 cup canned water chestnuts, chopped
1 tablespoon white onion, chopped
1/2 pound fresh lump crab meat, cleaned and picked through
1 tablespoon fresh parsley, minced
1/3 cup lowfat mayonnaise
2 teaspoons fresh lemon juice
3 tablespoons water
1/2 teaspoon white pepper
1 tablespoon fresh dill, minced
Place the water in the Cooking Pan and turn the Multifunction Control to
Setting #4. When the water boils, add the pasta and cook for 10-13 minutes,
or until it is tender. Drain the pasta and place in a large serving bowl.
Replace the cooking pan and lightly coat with cooking spray.
Turn the Multifunction Control to Setting #3 and add the broccoli, carrot,
celery, water chestnuts and onion. Stir and sauté for 3 minutes, or until the
carrot and broccoli are just slightly tender. Remove and add the vegetables
to the pasta. Add the crab and parsley to the pasta and vegetables. In a
small bowl, whisk together the mayonnaise, lemon juice, water, pepper
and dill until smooth. Pour over the pasta salad and serve at once or chill
for up to 1 hour. Serves 4-6.
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