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Shrimp – 2 lbs. (1 kg)

1. Pour 1 cup of hot tap water and 1 cup of wine in the bottom of the pan.
2. Place shrimp on top of steaming rack.
3. Cover and place on bottom shelf of MSO at the above settings.
4. Let pan sit for 2 minutes for after cooking.
5. Check shrimp temperature in internal thickest part, (145°F (63°C)).

Steamed Cod

1. Fill pan with enough poaching liquid to touch underside of steaming rack.
2. Sparingly sprinkle Old Bay seasoning on top of each filet.
3. Cover pan and place in the oven at the above settings.
4. Let pan sit for one minute to finish cook.
5. Check internal temperature (at least 145°F (63°C)), fish should flake easily with fork.

Rainbow Trout

Tilapia (raw)

Orange Roughy – 8 oz. (225 g)

Scottish BBQ Salmon

Drizzle salmon with olive oil and sprinkle with salt and pepper before baking.

Swordfish

Shrimp Skewers – 4 oz. (115 g)

Salmon, 8 oz. (227 g)

Drizzle salmon with olive oil and sprinkle with salt and pepper before baking.

Rainbow Trout

Shrimp – 12 oz. (340 g) of 51/60 size

Sea Scallops

Potato Crusted Cod

Fish Tacos

Sauce (prepared before, in squeeze bottle):

1. Stir together sour cream, taco seasoning, and ¼ cup juice from Rotel tomatoes.

Slaw (prepared before, in Tupperware container):

1. Mix together: angel hair slaw mix, drained Rotel tomatoes, and juice of one lime.

Crab Cakes

Lobster Tails

Fish Sticks

Orange Roughy – 8 oz. (225 g)

Pollock – 8 oz. (227 g)

Swordfish