Manual

*Suggested time is based on an 800-watt microwave. Alternatively, water and vinegar mixture can be brought to a boil on

the stove, and fish can be steamed in the steam case in the oven at 350ºF until opaque, about 15 minutes.

RECIPES

Fish Tacos with Quick Pickled Onions

These tacos are great for dinner parties—the prep is simple, flavors are bright and presentation is beautiful.

Makes 6 tacos

½ cup water

¼ cup champagne vinegar

1 tablespoon granulated sugar

¼ to ½ teaspoon kosher salt, divided

½ small red onion, thinly sliced

½ pound white, flaky fish, such as cod or mahi mahi

6 hard taco shells

teaspoon chili powder

½ avocado, pitted and thinly sliced

2 tablespoons cilantro, chopped

½ lime

1. Put water, champagne vinegar, sugar and a pinch of the salt into a medium, microwave-safe bowl.

Microwave until very hot, 2 minutes.*

2. Carefully remove bowl from microwave and add onion. Stir until onion slices are fully submerged

by the water and vinegar mixture. Cool slightly and refrigerate for at least 30 minutes to pickle.

3. When ready to serve, put 2 tablespoons water into the bottom of the steam case. Insert the tray

Put the fish fillets onto the tray. Close the steam case and microwave for 3 minutes.*

4. Remove steam case from microwave, carefully open and let sit in the open position for 1 minute.

« Sprinkle fish with ¼ teaspoon of the salt.

5. Divide fish and avocado evenly among each taco shell. Sprinkle each with a pinch of the remaining

salt and chili powder. Top with the drained pickled onions, cilantro and a squeeze of lime. Taste

and adjust seasoning as desired.

Nutritional information per serving (1 taco):

Calories 123 (36% from fat) • carb. 12g • pro. 8g • fat 5g • sat. fat 5g

chol. 16mg • sod. 298mg • calc. 35mg • fiber 2g