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16
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
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