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Eggs (soft-, medium-, and hard-cooked)
Prepare up to 12 large eggs at a time. Pour 2 cups water in skillet. Place eggs on rack in skillet and cover. Heat skillet at 250°.
• For soft-cooked eggs, cook 11 minutes.
• For medium-cooked eggs, cook 12 minutes.
• For hard-cooked eggs, cook 20 minutes.
Immediately remove eggs and place in a pan containing ice water.
• For soft- and medium-cooked eggs, allow eggs to cool 1 minute or until cool enough to peel. Use soft- and medium-cooked eggs
immediately.
• For hard-cooked eggs, allow eggs to cool 10 minutes or until cool enough to peel. If not using immediately, refrigerate hard-
cooked eggs until ready to use.
Fish and Seafood
Blackened Catfish with Couscous
2 (4-ounce) skinless, boneless catfish fillets
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried thyme leaves
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 cup zucchini, ½-inch pieces
½ cup chopped onion
½ cup thin asparagus, cut diagonally into 1-inch pieces
½ cup Israeli (pearl) couscous, uncooked
1 cup chicken broth
1 tablespoon lemon juice
2 sprigs of thyme
Rinse catsh llets under cold water and pat dry with paper towels. In small bowl, combine cayenne, cumin, paprika, salt, thyme, and
pepper. Coat both sides of sh with spice mixture.
Preheat skillet at 400°. Heat oil and butter until melted. Add llets to skillet; sear 2 minutes, gently ip llets, and sear 2 more minutes.
Remove llets to a plate, cover, and set aside.
To existing liquid in skillet, add garlic, zucchini, onion, and asparagus. Cook 4 to 5 minutes, stirring occasionally.
Reduce heat to 220°. Add couscous, broth, lemon juice, and thyme sprigs. Stir well until couscous is fully covered with liquid. Cover
and simmer 8 to 10 minutes, stirring once or twice. If mixture starts to stick, stir in 1 to 2 tablespoons of water.
When couscous and vegetables are al dente, return llets to skillet. Reduce heat to 185°; cover and heat gently 5 to 6 minutes. Serve
immediately.
2 servings
Presto Tip: Mild fish, such as tilapia, can be substituted for catfish.
Salmon with Lime Butter Sauce
4 (4-ounce) salmon fillets, 1 inch thick
½ teaspoon salt
¼ teaspoon black pepper
2 limes (1 juiced and 1 thinly sliced)
2 tablespoons butter
Preheat skillet at 375º. Season salmon with salt and pepper. Place salmon skin side down in skillet and cook about 15 minutes. Turn
sh and cook other side, pressing slightly to atten. Cook about 7 minutes or until cooked through. Remove to serving dish and cover
with aluminum foil. Add lime juice and butter to skillet, stirring until butter is melted. Turn off heat and add lime slices, stirring until
coated. Pour sauce and limes over sh.
4 servings
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