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SAFFRON HALIBUT WITH
TROPICAL SALSA
Function: BAKE
Temperature: 400˚F (205˚C)
Cooking Time: 13 minutes
(approximately)
Convection Fan: ON
Yield: 4 Servings
4 x 6 oz (4x175 g) Halibut fillets
1 Teaspoon (5 ml) Kosher salt
½ Teaspoon (2.5 ml) Black pepper
1 Teaspoon (5 ml) Ground cumin
½ Teaspoon (2.5 ml) Turmeric
Generous pinch Saffron threads
¼ Teaspoon (1 ml) Chili powder
2 Tablespoons (30 ml) Light olive oil
1 Lime, quartered
Tropical Salsa
1 Cup (250 ml) Pineapple, small dice
½ Cup (125 ml) Mango, small dice
½ Cup (125 ml) Papaya, small dice
2 Kiwi fruit, small dice
1 Avocado, peeled and coarsely chopped
¼ Cup (60 ml) Cilantro, finely chopped
¼ Cup (60 ml) Red onion, finely diced
1 Jalapeno, seeded and finely chopped
Juice and zest of 1 lime
1 Teaspoon (5 ml) Honey
Salt and pepper to taste
1. Combine the salt, pepper, cumin,
turmeric, saffron threads, and chili
powder. Rub olive oil over the fillets, and
sprinkle with the spice mixture. Gently
rub the mixture into the flesh.
2. Lightly oil the bottom of the roasting
pan (or line with parchment paper).
Place the fillets onto the roasting pan
skin side down.
3. Set the wire rack to the bottom rack
height position. Turn the function dial until
the indicator on the LCD screen points to
the BAKE function.
4. Set the temperature to 400˚F (205˚C) and
the timer to 13 minutes. Turn convection
fan ON and press the START/CANCEL
button to activate.
Tropical Salsa:
1. Combine all the salsa ingredients into a
medium sized bowl. Toss together and
season to taste with salt and pepper.
2. Serve the Halibut with the quartered lime
and 2 generous tablespoons of salsa
(or more if desired).
RIBS WITH ASIAN BARBECUE
SAUCE
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 25 minutes
Convection Fan: ON
Yield: 2 racks of ribs
¹⁄
³
Cup (80 ml) Plum sauce
½ Cup (125 ml) Hoisin sauce
¼ Cup (60 ml) Low sodium soya sauce
¼ Cup (60 ml) Oyster sauce
¼ Cup (60 ml) Honey
2 Tablespoons (30 ml) Ginger, grated
2 Cloves of garlic, minced
2 Tablespoons (30 ml) Sesame oil
2 Tablespoons (30 ml) Cider vinegar
1 Tablespoon (15 ml) Orange rind
1 Teaspoon (5 ml) Hot pepper sauce
(optional)
2 Racks back ribs
1. Bring a large pot of water to a boil.
Prepare the ribs by trimming visible fat.
2. Remove the white membrane from the
underside of the rack by pulling it from
one side and tearing it off. To get a
better grip, use a paper towel. Removing
this membrane allows the marinade to
penetrate through the meat. Repeat with
second rack of ribs.
3. Once the water begins to boil, gently
place the ribs into the boiling water. Turn
the heat to medium/low and boil the ribs
for 45 minutes. This process will draw
out the fat.
4. Remove ribs from the water using a set
of tongs, and rinse under cool running
water. Cut the ribs into single or
double-bones.
5. Place in a re-sealable plastic bag. Pour
¾ of the marinade into the bag. Close
the bag and rub the marinade around
each rib. Refrigerate for at least 4 hours
or up to 24 hours.
6. Remove the ribs from the plastic bag and
discard marinade. Place the ribs on the
broil rack inserted in the baking pan. Set
the wire rack in the bottom rack height
position and turn the function dial until
the indicator on the LCD screen points to
the BAKE setting.
7. Set the oven temperature at 350˚F
(175˚C) for 30 minutes. Press the START/
CANCEL button to activate.
8. Ten minutes before the ribs are done,
baste with remaining marinade.
RECIPESRECIPES