Catfish Allison (For Cuisinart Convection Steam Oven)

Catfish Allison (For Cuisinart Convection Steam Oven)
A recipe from a restaurant in the Mississippi Delta, One of the best fish recipes ever.
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • ½ cup grated Parmesan cheese
  • ¼ cup mayonnaise
  • 2 Tablespoons butter, softened
  • 2 scallions (green onions), chopped
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon hot sauce
  • 2 () Catfish fillets
  • 1 medium zucchini cut in ½ inch slices
  • 1 teaspoon dried Italian herbs
  • Salt and ground pepper
  1. In a medium bowl, combine Parmesan cheese, mayonnaise, butter, scallions; Worcestershire sauce and hot sauce; mix well.
  2. Place foil in a rimmed baking pan for easy clean up. Spray with some oil or butter. Place fish in pan, surround the fish with the zucchini slices. Season all with salt and pepper. Spread the cheese mixture on top of the fish. Sprinkle the Italian herbs over all. Put pan in middle rack of the Cuisinart Convection Steam Oven. Set to Bake, Steam at 450 F for 15 - 30 minutes, depending on the thickness of the fillets.
  3. Enjoy.



Catfish Allison

Catfish Allison
A recipe from a restaurant in the Mississippi Delta, One of the best fish recipe ever.
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 cup grated Parmesan cheese
  • ½ cup mayonnaise
  • ¼ cup (1/2-stick) butter, softened
  • 3 scallions (green onions), sliced
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce
  • Salt and Pepper to taste
  • 4 () Catfish fillets
  1. Preheat oven to 350 F . Coat a rimmed baking sheet with cooking spray.
  2. In a medium bowl, combine all ingredients except catfish; mix well.
  3. Place fish on prepared baking sheet. Sprinkle with salt and pepper to taste. Spread mixture evenly over fish.
  4. Bake 20 to 25 minutes, or until fish is golden and flakes easily with a fork. Serve immediately.
A Sprinkling of Italian herbs gives an added depth to this dish

You can make these in individual casserole dishes.

If you have a Cuisinart Convection Steam oven I have adapted this recipe and you can find it here

Serve with baked zucchini. Slice a zucchini into slices, place in baking pan sprayed with cooking oil or butter, sprinkle with salt, pepper and dried Italian herbs. Bake at the same time with the fish.

Roasted Salmon Baby Potatoes & Carrots (Cuisinart Convection Steam Oven)


Roasted Salmon Baby Potatoes & Carrots (Cuisinart Convection Steam Oven)
A quick and delicious one pan meal which comes out of the oven ready to eat in 15 minutes.
  • Seasoning Mix
  • ½ tsp Basil Leaves
  • ½ tsp Garlic Powder
  • ¼ tsp Oregano Leaves
  • ¼ tsp Rosemary
  • ¼ tsp Kosher Sea Salt
  • ¼ tsp ground pepper
  • The rest
  • 2 tsp olive oil
  • 2 salmon fillets, skin on 4 oz. each
  • 1 lb baby potatoes mixed cut in half
  • 1 lb baby carrots
  • 1 tbsp. sugar
  1. Mix seasonings in small bowl. Sprinkle 1 tsp over salmon cover and set aside in the fridge.
  2. Micro wave potatoes and carrots until almost done
  3. Sprinkle the oil on the vegetables mix to coat them add the rest of the seasonings mix and sugar mix again.
  4. You could at this point cover and put in fridge with salmon until ready to eat.
  5. Place the salmon and vegetables on the foil wrapped baking sheet. Put in the Cuisinart Convection Steam oven with the rack in the lowest position. Set to bake steam at 450° F for 15 minutes
You could use different root vegetables with this. I used Baby Choy but did not precook like you would with root vegetables and it was very good.

Toasted Sesame Ginger Salmon

Toasted Sesame Ginger Salmon
A quick way to eat salmon. Pop it in a quick marinade, broiled until crispy, and topped with a sweet, gingery glaze. Serve it with coconut rice and you've got yourself an easy dinner for two.
Serves: 2
  • For the salmon:
  • 2 (6-ounce) skin-on salmon fillets, preferably wild
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon soy sauce
  • 1 large garlic clove, grated
  • ½ tablespoon freshly grated ginger root
  • Kosher salt and black pepper
  • 1 tablespoon Sesame seeds
  • 2 Sliced green onions
  • For the glaze
  • 2 tablespoons honey
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon soy sauce
  • ¼ teaspoon freshly grated ginger root
  • ¼ teaspoon sesame seeds
  1. Wash salmon and thoroughly pat dry.
  2. Whisk together the olive oil, toasted sesame oil, rice vinegar, brown sugar, soy sauce, garlic, and ginger in a small baking dish. Place the salmon in the dish, and turn to coat. Cover, and refrigerate for 30 minutes.
  3. While the salmon is marinating, preheat the broiler to high, and adjust the oven rack to the middle position. Line a small baking sheet with aluminum foil, and place a metal cooling rack on top. Set aside.
  4. In a small bowl, whisk together the ingredients for the glaze. Cover, and set aside until ready to use.
  5. After the salmon has marinated, place it directly on the wire rack, skin side down. Sprinkle with kosher salt and black pepper. Broil for 10-12 minutes, or until it flakes easily with a fork. Adjust cooking time as necessary, depending on the thickness of your salmon - mine was about an inch at its thickest point.
  6. Serve salmon immediately with the glaze, green onions, and a sprinkling of sesame seeds. Serve with rice, if desired.
Ensure you do not place the oven rack to close to the broiler as the marinade is oil based and it will splatter and you do not want to splatter the on broiler coils.
You may want to double the glaze if you like a lot of glaze,


Pistachio Crusted Roasted Salmon

Pistachio Crusted Roasted Salmon
The taste is phenomenal - packed with flavor
Serves: 8
Cook time: 
Total time: 
  • 8 salmon fillets
  • Marinade:
  • ¼ cup of oil
  • ¼ cup of pure maple syrup
  • 2 cloves of garlic minced
  • 2 tbsp. soya sauce
  • 2 tsp minced fresh ginger
  • black pepper
  • Finely chopped salt & pepper pistachios for topping
  1. In a flat glass baking dish mix the oil, maple syrup, garlic, soya sauce, ginger. Add the salmon and marinate overnight
  2. Preheat oven to 400F (200C). Line a baking sheet with foil and spray with oil. Place fillets on foil and sprinkle with salt and pepper. Bake for 30 minutes
  3. Remove from oven and gently press the pistachios onto the salmon.
A larger fillet of Salmon can be cut to 8 pieces


Crispy Coconut Kale with Roasted Salmon and Coconut Rice

Crispy Coconut Kale with Roasted Salmon and Coconut Rice
This dish is a great balance of sweet and spicy. The Roasted kale has crispy edges which is the perfect contrast to the melt in your mouth sweet potatoes
Serves: 4
  • 1 cup jasmine rice, uncooked
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon sea salt
  • ⅓ cup coconut oil, melted
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut aminos** (or tamari**)
  • 1 tablespoon Sriracha
  • 3 sweet potatoes, cubed
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 1 bunch lacinato** kale, ribs removed and sliced into strips
  • 1 cup unsweetened coconut flakes
  • 1 to 1 ½ pound salmon, sliced into 4 fillets
  1. Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve (it will stay warm for up to an hour).
  2. While the rice is cooking, heat oven to 400° F. In a lidded jar, combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha. Seal the jar and shake vigorously until emulsified.
  3. Place the sweet potatoes on a baking sheet. Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake for 30 minutes or until tender.
  4. Place kale and coconut flakes on a baking sheet. Drizzle with about ⅔ of the dressing. Toss until well coated.
  5. Drizzle salmon with 1 to 2 tablespoons of the remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato's baking time, or until cooked through, being careful not to let the kale burn.
  6. Remove sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing. Devour!
Coconut Aminos Coconut Aminos: is frequently used in place of soy sauce in Paleo cooking. Coconut Aminos are made from the coconut sap and natural sea salt. They contain 17 amino acids and a small amount of B vitamins. You can use Coconut Aminos in place of soy sauce in your favorite dressings, sauces, or marinades.

TamariTamari: is really a class of soy sauce that's made with no (or little) wheat and a greater concentration of soybeans.. Japanese tamari is thicker, richer, and less salty than most soy sauce. The flavor tends to be smoother. Tamari

Lacinato Kale Lacinato Kale: Also known as Dinosaur Kale, Black Kale or Tuscan Kale. It has dark greenish-blue leaves with a bumpy texture that makes it easily identifiable compared to other smoother Kale varieties. The leaves of Lacinato Kale are easy to strip from the thick, white stalks and their cabbage-like earthy flavor is great in soups or even raw in salads.


Asian Salmon with Mushrooms and Bok Choy (with Cuisinart Convection steaming oven directions)

Asian Salmon with Mushrooms and Bok Choy (Cuisinart Convection steaming oven directions included)
This Asian-inspired salmon is ready in just thirty minutes. A simple marinade of soy, Japanese rice wine, fresh garlic and ginger gives the roasted fish and vegetables a complex flavor you’ll love and want make again
Serves: 4
  • 1 tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 1 tbsp. Ketjap Manis (Indonesian soy sauce) or dark soy sauce
  • 4 salmon fillets, each about 5½ oz(150 g)
  • 1 tbsp. Mirin (Japanese rice wine)
  • 2 Bok Choy, quartered lengthwise
  • 2 in (5 cm) piece of fresh ginger, peeled and finely chopped
  • 7 oz. (200 g) Mushrooms, halved if large
  • 2 garlic cloves, finely chopped
  1. Preheat the oven to 400 F (200 C). Combine the olive oil, soy sauce, mirin, ginger, and garlic in a small bowl, and mix together well. Season with salt and pepper.
  2. Put the salmon, Bok Choy, and Mushrooms in a roasting pan, then drizzle with the oil mixture and coat well. Put into the oven to roast for 20-25 minutes or until the salmon is cooked through. Serve with rice.
  3. For the Cuisinart Convection Steaming Oven place baking pan on middle rack. Put the vegetables in pan with the Bok Choy in the middle and mushrooms on outside. Place the Salmon on top of the Bok Choy. Set Oven to Bake Steam at 450 F for 15 to 20 minutes.
If you can't get hold of Mirin (Japanese rice wine), use dry sherry or omit altogether.

Curry Dusted Shrimp with Mango Ginger Sauce

Curry Dusted Shrimp with Mango Ginger Sauce
Shrimp dusted with Madras Curry... in an Exotic Mango and Ginger Sauce. Delicious on Pasta or Rice.
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 Tbsp. curry powder, Madras Curry
  • ¾ tsp sea salt
  • 1 pound(s) shrimp, peeled and deveined extra
  • 2 small mangos peeled pitted and cut into chunks about 2 cups
  • ¼ cup(s) water
  • 2 tsp Oil, canola
  • 1 small onion(s), finely chopped
  • 1 Tbsp. ginger root, minced, peeled fresh ginger or minced in jar
  • 1 ½ tsp honey, or use Splenda
  • ⅛ tsp red pepper flakes, pinch
  • 2 Tbsp. cilantro, fresh chopped optional
  1. ) Combine the curry powder and ½ teaspoon of the slat in a medium bowl. Add the shrimp and toss to coat evenly; set aside
  2. ) Combine the mangoes, water and honey in a blender and puree; set aside
  3. ) Heat the oil in a medium non-stick saucepan over medium-high heat. Add the onion, ginger, cayenne, and remaining ¼ tsp salt; cook, stirring frequently, until lightly browned, about 3 mins. Add the mango puree and bring to a boil, stirring occasionally. Reduce the heat and simmer about 1 min. Pour the sauce into a sauce boat.
  4. ) Spray a large non-stick skillet with non-stick spray and set over medium-high heat. Add the shrimp and cook until just opaque in the center, about 2 minutes on each side. Transfer to a platter and sprinkle with the cilantro. Serve with the sauce.
Serve this on pasta or rice. Weight watchers points 4

Moroccan Marinated Grilled or Seared Scallops

Moroccan Marinated Grilled or Seared Scallops
If you're looking for a dish that's as easy as it is romantic, look no further. Scallops are quick-cooking, sweet, tender, mild, and delectable.
Serves: 6
  • 5 garlic cloves chopped
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp salt
  • 1 tsp cayenne pepper
  • 4 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp. fresh Cilantro
  • 12 to 18 Large Scallops ( count on 2 scallops per person)
  • 3-4 colored peppers cut into square pieces
  • 2 lemon wedges to serve
  • wooden skewers (soak 30 minutes before placing on the BBQ so they do not burn)
  1. Put garlic, paprika, cumin, salt, cayenne pepper, oil, lemon juice and cilantro in large bowl and mix together. Add the scallops and toss to coat. Leave to marinate for at least 30 minutes to 2 hours at room temperature or in fridge overnight which is best.
  2. Tread the Scallops and peppers onto the soaked skewers
  3. Grill the skewers of scallops for about 2-3 minutes on each side or until they are lightly browned. Do not overcook will become tough best to undercook. Serve with lemon Wedges.
These are also good seared: To sear scallops: Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add, 1 tsp butter and 1 tsp olive oil until shimmering .Pat dry the scallops with a paper towel as moisture prevents browning. Sear on one side (DON’T TOUCH!!!) until one side is browned and crisp, 2 to 4 minutes. , Turn with tongs; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough.

Baked Fish

Baked Fish
A topping of buttery breadcrumbs infused with the flavors of garlic and fresh herbs coats this simple moist and flaky fish dish
Cuisine: Seafood
Serves: 4
  • 3 tablespoons unsalted butter
  • 1 large shallot, minced
  • Salt and pepper
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh thyme
  • ¾ cup panko bread crumbs
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons mayonnaise
  • 1 large egg yolk
  • ½ teaspoon grated lemon zest
  • 4 (6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick
  1. Adjust oven rack to middle position and heat oven to 300 degrees. Set wire rack inside rimmed baking sheet and spray with vegetable oil spray. Melt butter in 12-inch skillet over medium heat. Add shallot and ½ teaspoon salt and cook until softened, about 3 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add panko and ¼ teaspoon pepper and cook, stirring constantly, until evenly browned, 5 to 7 minutes. Remove from heat and stir in parsley. Transfer panko mixture to shallow dish and let cool for 10 minutes.
  2. Whisk mayonnaise, egg yolk, lemon zest, and ¼ teaspoon pepper together in bowl. Pat fish dry with paper towels and season with salt and pepper. Brush tops of fillets evenly with mayonnaise mixture. Working with 1 fillet at a time, dredge coated side in panko mixture, pressing gently to adhere (Don’t bother coating the bottoms of the fish as those crumbs would just get soggy as the fish bakes). Place fish crumb side up on prepared wire rack. Bake until centers are just opaque and fish registers 135 degrees, 30 to 40 minutes, rotating pan halfway through baking. Serve.
Haddock or halibut fillets are good alternatives to cod
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