Your Recipe for Combi-steam Cooking

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Roasted Halibut Fillet

Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first.


Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking.

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Ingredients

1lb - center cut halibut filet

Kosher salt & ground pepper

¼ - teaspoon herb’s de Provence

Olive oil & butter

½ - lemon cut into small chunks

8 - pitted Kalamata olives

Preparation

Heat the Steam Oven to 200 degrees in the Combination Convection Steam Mode or the Low Temperature Roast Mode.


Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil.


Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan.  When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges.


Carefully check the fish to make sure it is evenly browned on crisp before turning over.

When you turn the fish over add a splash of white wine to the pan and place it in the oven.


Cook for 12 - 15 minutes until you see the fish begin to separate into sections.

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Larissa Taboryski

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Steamed Couscous Broccoli Salad with Almonds

Quick cooking grains such as couscous and bulgur can be cooked by pouring boiling water over them, covering the pan, and leaving the grain to absorb the water or you can cook them in the steam oven using the Steam-mode.  Of course, the benefit of using your steam oven is that you can cook some vegetables at the same time for an easy delicious salad or side dish.


If your oven doesn’t have small-sized pans to cook the ½ cup of couscous, use a small pyrex or other ovenproof casserole dishes.

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Larissa Taboryski

Ingredients

½ cup whole wheat couscous (I used the Trader Joe’s brand)

½ cup water

2 large broccoli crowns, florets, and some tender slices of the stem only

½ red onion, minced

½ cup dried cranberries

½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes)

½ cup toasted pepitas (toasted with the almonds)


Dressing

3 tbsp olive oil

3 tbsp mayonnaise

1 tbsp Dijon mustard

2 tbsp apple cider or golden balsamic vinegar

Preparation

Heat the steam oven in the steam mode at 212 degrees.


Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt.


Place the broccoli florets and stems in the perforated pan.


Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed.


Combine the remaining ingredients in a large shallow bowl and prepare the dressing.


Combine the dressing ingredients in a glass measuring cup, mix well and add a good pinch of sea salt and freshly ground pepper to taste.


Serves 4

Link: Orzo Pasta Salad Grilled Artichokes

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