| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dishes, Microwave r |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tuna steaks; 1" thick |
| 1 |
|
Clove garlic; peeled and slivered |
| 1/2 |
lb |
Pearl onions; peeled |
| 1 |
tb |
Butter |
| 1/2 |
c |
Red wine |
| 1/2 |
c |
Water |
| 1 |
|
Bay leaf |
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 |
tb |
Tomato paste |
| 1/2 |
tb |
Dried thyme |
| 1 |
tb |
Chopped fresh parsley |
|
|
Squeeze lemon juice |
|
|
Salt and pepper; to taste |
| 1 |
lb |
Fresh spinach; washed, chiffonaded |
| 1 |
tb |
Butter |
INSTRUCTIONS
SAUCE
GARNISH
Make small slits in the tuna steaks with a knife and insert a sliver of
garlic into each slit. Heat a browning dish for 3 minutes on High. Drop in
1 tablespoon butter and the peeled onions. Heat for 1-2 minutes on High,
stirring occasionally, until the onions begin to brown. Pour in the water
and wine. Transfer the contents of the browning dish to a large casserole.
Add the bay leaf and fish to the casserole, cover loosely and cook for 5
minutes on High.
Remove the fish and onions from the casserole and keep them warm. Melt 1T
butter in small, deep bowl for 30 seconds on High. Stir in the flour and
cook for 1-2 minutes on High or until flour is lightly browned. Pour in the
cooking liquid from the fish, and add the tomato paste and thyme. Cook for
2-3 minutes on High, stirring occasionally until thickened. Add the
parsley, lemon juice, salt and pepper, and set aside with the fish.
Melt the remaining butter in a small casserole on High for 30 seconds. Put
in the spinach, cover loosely and cook for 1-2 minutes on High. Spread the
spinach onto a serving plate and combine the fish and sauce to re-heat for
30 seconds on High. Arrange the fish and onions on top of the bed of
spinach and pour the sauce over to serve.
Recipe by: The Complete Microwave Cookbook - Ferguson/Norman
Posted to FOODWINE Digest by Ellen Court <CourtMoss@NOVA-NET.NET> on Sep
4, 1997
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