Roasted Whole Branzino; Hoisin-Glazed Cornish Hens - Cuisinart TOB-200 Manual Del Usuario

Roasted Whole Branzino

Makes 2 servings
1 whole branzino, cleaned (if fish is longer than the spit,
remove the head and tail fins)
1½ teaspoons olive oil, divided
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
¼ small onion, thinly sliced
1 garlic clove, thinly sliced
2 bay leaves
½ small lemon, thinly sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1. Drizzle 1 teaspoon of the olive oil along the inside of the fish. Sprinkle
with ¼ teaspoon of the salt and a pinch of the pepper. Evenly lay the
remaining stuffing ingredients into the fish (depending on the size of the
fish, all ingredients may not fit. Adjust accordingly). Rub the remaining
olive oil on the outside of the first and sprinkle with the remaining salt
and pepper.
2. Tie the fish well with butcher's twine — every 1 to 2 inches or so —
and fit onto the spit. (You do not need to secure with the skewers.)
3. Adjust the rack to position 1 and place the baking pan on top of it. Fit
the spit into the oven and set to the Custom setting on the Rotisserie
function at 400°F for 18 minutes. Start checking the fish at about 15
minutes — once it stops turning, the fish is fully cooked.
4. Using the rotisserie grip, remove the fish from the oven. Serve
immediately with additional lemon wedges and a side of rice.
Nutritional information per serving:
Calories 207 (31% from fat) • carb. 3g • pro. 32g
• fat 7g • sat. fat 1g • chol. 70mg • sod. 507mg
• calc. 32mg • fiber 1g

Hoisin-Glazed Cornish Hens

This marinade is very versatile. Try it brushed on salmon or chicken pieces
and simply roast in the oven.
Makes 2 to 4 servings
Glaze:
½ cup hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce, reduced sodium
1 tablespoon finely chopped fresh ginger
2 garlic cloves, finely chopped
2 Cornish game hens, (1 to 1¼ pounds each)
1. In a mixing bowl stir together the hoisin, honey, soy sauce, ginger and
garlic.
2. Put the hens in a sealable plastic bag. Pour the marinade over the hens
and refrigerate for at least an hour, up to overnight.
3. Truss the hens well with butcher's twine and then fit both onto the spit
so they are evenly positioned in the middle of the spit. Secure well with
the skewers.
4. Adjust the rack to position 1 and place the baking pan on top of it. Fit
the spit into the oven and set to the Custom setting on the Rotisserie
function (using Convection) at 425°F for 40 minutes.
5. Hens are cooked when the juices run clear when the thighs are pierced
with the tip of a knife.
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