Operating instructions

16
17
Fish and Chips
A healthier version of the pub classic.
Makes 2 servings
2 tablespoons (30 ml) extra virgin olive oil, divided
½ tablespoon (2 ml) fresh lemon juice
1 garlic clove, chopped
½ teaspoon (2 ml) dried thyme
¼ teaspoon (1 ml) kosher salt
1
/8 teaspoon (0.5 ml) paprika
1
/8 teaspoon (0.5 ml) cayenne
1 pound flounder fillets (or other boneless white fish such as haddock,
hake, cod)
8 ounces (226 g) new red potatoes (about 2 to 3 inches [5-6 cm] in
diameter), scrubbed
tartar sauce
lemon wedges
Fit the Cuisinart
®
Griddler
™
Combo with one griddle plate and one grill plate;
preheat both to high.
Place 1 tablespoon (0.15 ml) of the olive oil in a medium bowl with the lemon juice,
garlic and spices; stir to blend. Pat fish dry and cut each fillet into 2 pieces
lengthwise along the bone line. Add fish to bowl; toss gently to coat.
Slice the potatoes into thin slices (if using a Cuisinart
®
Food Processor, use the 4-
mm disc). Place in a large bowl; toss with remaining olive oil.
Once the grill is preheated, arrange sliced potatoes on the hot grill plate in three
batches. Grill for 5 to 6 minutes per side. As they are cooked, transfer to a platter
and keep warm in a 200°F oven. When the last batch of potatoes is ready to turn,
arrange the fish on the hot griddle. Cook for 3 to 4 minutes per side.
Serve hot with tartar sauce and fresh lemon wedges.
Nutritional information per serving:
Calories 390 (36% from fat) • carb. 19g • pro. 43g • fat 15g • sat. fat 2g • chol. 100mg • sod. 420mg
• calc. 58mg • fiber 2g
Grilled Swordfish with Chermoula Marinade
This zesty Moroccan marinade is a great match for grilled fish and seafood.
Makes 4 servings
Chermoula Marinade
6 small garlic cloves
1 teaspoon (5 ml) paprika
¾ teaspoon (3.75 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
1 teaspoon (5 ml) ground coriander
½ teaspoon (2 ml) ground cumin
1 teaspoon (5 ml) red pepper flakes
4 2 x ½-inch (5 x 1.25 cm) strips lemon peel, white pith removed
¾ cup (175 ml) fresh cilantro, roughly chopped
¼ cup (50 ml) fresh parsley, roughly chopped
1
/3 cup (75 ml) fresh lemon juice
2 tablespoons (30 ml) white wine vinegar
1 cup (250 ml) extra virgin olive oil
1
/3 cup (75 ml) pitted whole kalamata olives, finely chopped
2 boneless swordfish fillets (¾ - 1 pound [375 - 500 g] each)
Place the garlic in a Cuisinart
®
Mini Chopper. Pulse to finely chop. Add the
paprika, salt, pepper, coriander, cumin, red pepper flakes and lemon peel. Pulse
until a paste forms. Transfer mixture to a small bowl. Add the cilantro, parsley,
lemon juice and vinegar. Slowly whisk in the olive oil. Add the olives; reserve ¼
cup (50 ml) marinade. Place the swordfish in a 9 x 13-inch (23 x 33 cm) baking
dish; add the remaining marinade to cover the fish. Cover with plastic wrap; let fish
marinate 1 to 2 hours. Bring to room temperature before grilling.
Fit the Cuisinart
®
Griddler
™
Combo with both of the grill plates and preheat to high.
Once grill is preheated, lay the swordfish on the hot grill plates, one fillet per side.
Grill 4 minutes on the first side; flip; grill second side for 5 minutes. Reduce the
heat to medium on both sides of the grill. Grill an additional minute on both sides.
To serve, place the swordfish on a platter and top with the reserved chermoula
marinade.
Nutritional information per serving:
Calories 720 (77% from fat) • carb. 6g • pro. 35g • fat 62g • sat. fat 10g • chol. 65mg • sod. 690mg
• calc. 51mg • fiber 2g