Flavor Wave Oven Fish Recipes

Flavor Wave Oven Fish Recipes

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Fish and Shellfish recipes

Flounder with Potato Scales

(2 servings)

This technique works especially well with frozen fish because the fish doesn't overcook by the time the potato slices become crispy. Use the same technique with frozen salmon, sole, bass or other relatively thin pieces of fish.

? 2 frozen flounder fillets? softened butter? 1 medium Russet potato, sliced paper thin? salt and pepper to taste

Place the fish on the 3-inch rack, spread with softened butter and season with salt and pepper. Lay the potato slices over the fish starting at the thick end and overlapping so they look like fish scales. Spray with oil and cook at 400?F for 12-15 minutes or until the potato slices are crispy. Carefully slip a long spatula under the fish and transfer to a plate.

Whole Salmon

(6 servings)

? 4-5 pound whole salmon, without the head? lemon slices? butter? dill weed

Place the fish in the glass cooking tray in the upright position with the belly flaps spread open. Make a 1-inch cut along the backbone and fill with butter. Cut lemon slices in half and insert in the slit with the butter. Cook at 400?F for about 12 minutes per pound or to an internal temperature of 150?F. Slide a couple of spatulas under the fish and carefully transfer to a serving platter. Pull the skin down and off the fish and serve as is with the juices or serve with Hollandaise Sauce.

Trio of Trout

(3 servings)

? 3, 6-8 inch whole trout? 2 tablespoons dill weed? 4 pats of butter? juice of a lemon? salt and pepper

Place the fish, belly side down around the edge of the glass tray. Add the other ingredients and cook at 400?F for 20 minutes or to an internal temperature of 150?F. Transfer the fish to plates, pull off the skin and pour the cooking juices evenly over the fish.

Shellfish

Broil-Steamed Clams

(2-4 servings)

Usually clams are steamed in a closed pot with some additional liquid. When you do them the Flavorwave way the resulting liquid is pure nectar and so delicious.

? 1-2 dozen fresh cherrystone clams, washed? 4 tablespoons butter? 4 cloves garlic, smashed? Crusty French bread

Place everything in a shallow pan that will hold the clams in a single layer. Cook on the 3-inch rack for 8-10 minutes at 400?F. Discard any clams that do not open. Serve with juices and sop juices with bread.

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