Cuisinart TOB-155 - Manual (Page 16)

1
blended . Pack mixture into prepared pan .
Bake until cooked through and no longer
pink in the center, about 45 to 50 minutes
(internal temperature should be 165ºF) . Drain
off excess liquid that collects on top of meat,
if necessary, halfway through cooking .
Remove from oven and let stand for 10 to 15
minutes before serving .
Nutritional information per serving:
Calories 167 (20% from fat) • carb. 5g • pro. 29g
• fat 4g • sat. fat 1g • chol. 52mg • sod. 279mg
• calc. 60mg • fiber 1g
Dijon glazed Swordfish
The glaze is simple to make, yet the mustard
and herbs add flavor and zest .
Makes 4 servings
2 tablespoons Dijon style mustard
1 tablespoon olive oil
1 small garlic clove, minced
1 teaspoon dried oregano
¼ teaspoon salt
vegetable oil cooking spray
1½ pounds fresh swordfish steak,
about 1 inch thick, cut into 4 pieces
In a small bowl combine mustard, oil, garlic,
oregano and salt . Place rack in the
Cuisinart ® Exact Heat ™ Toaster Oven Broiler
in position B and preheat the oven on the
Broil setting . Place the broiling pan in the
drip tray so the fish will be about 1½ to 2
inches from the upper element . Lightly spray
the broiler rack with vegetable oil cooking
spray and add ¼ cup water to the drip tray .
Arrange swordfish steaks on broiling pan
and brush the top of each steak with a thin
layer of glaze . Place in the oven and leave
the door ajar . Broil, glazed side up, until top
of steak is bubbly and brown, about 8 to 10
minutes (time may be shorter for thinner
swordfish steaks) . Turn with a spatula, brush
with glaze, and broil until fish is flaky but not
dry, about 5 to 7 minutes . Transfer to dinner
plates and serve immediately .
Nutritional information per serving:
Calories 240 (41% from fat) • carb.1g • pro. 34g • fat 11g
• sat. fat 2g • chol. 66mg • sod. 381mg
• calc. 28mg • fiber 3g
Simply Roasted Salmon
and Fennel
Don’t let the simple preparation of the
salmon fool you – it is really delicious!
Serves 4
1 fennel bulb (about 10 ounces)
1 teaspoon olive oil
1 pinch kosher salt
1½ pounds fresh salmon, preferably
wild, skin removed (one whole
piece or cut into individual fillets)
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Preheat Cuisinart ® Exact Heat ™ Toaster Oven
Broiler to 425°F on Bake setting with a rack
in position A . Line the baking tray with
parchment paper .
Slice the fennel bulb into ¼-inch lengthwise
strips . Toss fennel with olive oil and salt in a
mixing bowl . Place fennel in prepared baking
pan and place in oven . Roast for 10 to 15
minutes, flipping it once halfway through
roasting time .
While fennel is roasting, rub the olive oil, salt
and pepper all over the flesh of the salmon .
Once fennel has roasted, remove, and place
salmon on top of fennel .
Switch rack to position B and return salmon
to the oven . Roast for an additional 18 to 20
minutes until desired doneness has been
reached .
Serve immediately .
Nutritional information per serving:
Calories 223 (61% from fat) • carb. 16g • pro. 7g • fat 16g
• sat. fat 10g • chol. 56mg • sod. 231mg • calc. 190mg
• fiber 2g
Roasted Asparagus
Asparagus is delicious roasted, and is so
simple to prepare .
Makes 4 servings
1 bunch asparagus
1 teaspoon olive oil