Fish
Scroll Down!! The recipes follow the last listing! Scroll down!!
*Photo is available in the photo files.
YOU WILL FIND:
Apricot & Country Mustard Salmon*, - Ninja Recipe Book
Apricot Preserve Glazed Salmon & Brussel Sprouts with Red Onions*, By: Cathy Giovanine
Coconut Curry Salmon with Zucchini Noodles*, By: Michelle Williams, January 26, 2016
Cod Filets with Garlic Green Beans & Yukon Potatoes*, By: Ryan Frombach, August 23, 2016
Cod with Orange Glaze and Snap Peas, Ninja Recipe Book
Cod with Tomato Caper Sauce & Sugar Peas*, By: Deni Jay, May 17, 2014 -Ninja Recipe Book
Crab Legs*, By: Polly Fravel, May 23, 2015
Crab legs, Lobster Tails & Shrimp*, By: Wendy Smith Blankenship
Crispy Baked Basa (Swai Fish)*, By: Brenda Wagner, March 12, 2017
Dungeness Crab*, By: Kathy Olson, January 11, 2016
Easy Recipe for Perfect Fish, By: Jessica Conol
Fish & Vegetables*, By: Cynthia Valdez, March 20, 2015
Fish Cakes*, By: Michelle Painter Williams, April 28, 2016
Fish Packets*, By: Carol F Neuman, October 22, 2015
Fish Sticks, By: Diane Lombardo, August 28, 2014
Flounder Fantasy*, By: Arlene Babiskin Gordon, July 14, 2014
Frozen Lobster Crab Cakes from QVC*, By: Christina Beck Meixell, January 1, 2017
Gorton's Crunchy Breaded Fish Filets*, By: Tammy Ullrich, November 17, 2014
Garlic Parmesan Shrimp with Angel Hair Pasta and Broccoli*, By: Carol Raffin Ames, January 20, 2015
Haddock, By: Chrissy Collura, October, 17, 2014
Halibut, By: Tamara Sedgwick, June 15, 2014
Indian Style Shrimp*, By: Corliss Buchheit, March 4, 2016
Layered Mahi Mahi Dinner*, By: Kathleen Sanden
Lemon Pepper Salmon*, By: Scott Undercoffler, August 24, 2015
Lemon Pepper Talapia*, By: Scott Undercoffler, August 24, 2015
Lobster Tails*, By: Ricci Brown, March 15, 2015
Lobster Tails, By: LeAnne Porter
Lobster Tails, Beer & Steamed Cajun Shrimp*, By: Sigrid Arielle Moore, November 22, 2016
Lobster with Fried Rice*, By: Leeanne Carr, December 28, 2014
Low Country Boil*, By: Tammy Ullrich, May 31, 2016
Low Country Boil*, By: Theresa McDonald, May 24, 2015
Low Country Boil - Meatless*, By: Aurelia Dougan McCollom, April 5, 2019
Low Country Steamer*, By: Michelle Williams, January 24, 2016
MahiMahi with Citrus Sauce, Ninja Recipe Book – MahiMahi Modified, By: Tim McBride, March 24, 2015
Maple Salmon*, By: Mina Thompson, December 7, 2015
Marinated Salmon*, By: Arlene Babiskin Gordon
Orange Roughy, By: Lora Schweiger-Schnuckel, September 6, 2015
Panko Parmesan-Crusted Tilapia, Ninja Recipe Book, September 11, 2014
Papi's Shrimp & Sausage Pouch*, By: Jimmy Wright, August 24, 2014
Papi's Pepper Garlic Shrimp*, By: Jimmy Wright, July 24, 2014
Quick Shrimp*, By: Kelly Cristina
Quick Shrimp with a Twist *, By: Tammy Mullin Marsh
Salmon*, By: Anna Caya, August 8, 2017
Salmon*, By: Tammy Mullin Marsh, November 4, 2014
Salmon Filet Spinach Salad Bake*, By: Deborah Walczak, May 8, 2015
Salmon Filets and Quinoa
Salmon Pasta Casserole, By: Arlene Babiskin Gordon – Cross Posted in Pasta
Salmon Patties*, By: Penny Hand, March 9, 2016
Salmon Patties, By: Aurelia Dougan McCollom
Salmon Scrambler*, By: Melissa Cooper, June 14, 2015
Salmon with Garlic and Peas on Top*, By: Wendy Smith Blankenship
Scalloped Oysters, By: Betty Link Jordan, November 16, 2014
Seafood Italiano with Pasta, By: Margaret Zukoski, July 11, 2015
Seafood Linguini*, By: Linda LeClair, May 2, 2015 – Cross Posted in Pasta
Seafood Stew, Hearty, Ninja Cook Book
Sesame Teriyaki Salmon*, By: Kelly Cristina
Shrimp Alfredo*, By: Barbara Nelson, June 28, 2015 – Cross Posted in Pasta
Shrimp Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, January 28, 2019
Shrimp & Crab Boil*, By: Kelly Crenshaw, June 15, 2016
Shrimp & Garlic Pasta, By: Cathy Schultz, February 14, 2015 – Cross Posted in Pasta
Shrimp & Sausage Pasta*, By: Jessica Stiffler Hogan, January 20, 2015 – Cross Posted in Pasta
Shrimp & Vegetable Scampi*, By: Tricia Molloy McManus, June 27, 2014
Shrimp Bobo (Bobó de Camarão)*, By: Kelly Cristina
Shrimp Boil For Two, By: Mary Ann Bethea, June 22, 2015
Shrimp Fra Diavolo Over Angel Hair*, By: Rita Ramos, June 22, 2014, Photo* & Comment By: MaryJo Powell, November 17, 2014
Shrimp Linguine*, By: Cherrie Koeppler Christel, November 22, 2016
Shrimp Linguine Alfredo*, By: Barb Mitcheltree Black, June 6, 2015 – Cross Posted in Pasta
Shrimp Scampi*, By: Brittany Lyons, January 2, 2015
Shrimp Scampi; An Easy Reminder of the North Shore of Oahu*, By: Sherman D Brown, October 11, 2014
Shrimp Scampi Primavera*, By: Michelle Williams, April 14, 2016
Shrimp Scampi, Quick*, – Ninja Cook Book
Shrimp Scampi with Angel Hair – Ninja Recipe Book Pamphlet
Shrimp Scampi with Linguini*, By: Susan Lupi Rau, September 21, 2015
Shrimp Scampi with Zucchini*, By: Lacinda Ross, July 16, 2017
Shrimp Stir Fry*, By: Fiona Roberts, April 28, 2015
Shrimp Teriyaki*, By: Kelly Cristina
Shrimp Tostadas*, By: LeAnne Porter, August 9, 2014
Simple Shrimp, By: Jimmy Wright
Snow Crab Legs, By: Peggy Miller-Stephens, August 14, 2015
Spicy Mussels, By: Barbara Callahan – Ninja Recipe Book
Steamed Lobster, Low Carb, By: Sandra Mancuso, June 15, 2014 – Cross Posted in Low Carb
Steamed Shrimp and Crab*, By: Dee Miner
Steamed Tilapia with Herb Rice*, By: A.D. Scott, September 28, 2016 – Cross Posted in Layered Meals
Steamer Clams, By: Dee Roberts-Kilpatrick
Stir Fried Shrimp with Mango Mango Preserves, By: Mary Director, October 19, 2014
Swordfish with Aloha Rice & Vegetables*, By: Michelle Williams, February 17, 2016
Thai Curry Mussels*, By: Monet P Sucgang Morse, April 19, 2015
Tilapia & Asparagus*, By: Barbara Callahan, November 30, 2014
Tilapia & Tomatoes*, By: Melissa Nonny Leskovar, September 1, 2015
Tilapia*, By: Karen Westmoreland Upchurch, March 28, 2015
Tilapia*, By: Toni Kersey Jones, November 18, 2014
Tilapia*, By: Trish Obrien, September 8, 2014
Tilapia Filets*, By: Matthew Angelo
Tilapia Fillets, By: Gloria Berry, November 17, 2014
Tilapia - Frozen Tortilla Crusted*, By: Fifi Engel, September 6, 2015
Tilapia Puttanesca*, By: Tina Nordhavn-Allman, September 25, 2014 – Ninja Recipe Book
Tomato Tilapia*, By: Tink Bell, December 6, 2014
Tortilla Crusted Tilapia*, By: Ami Burch, February 22, 2015
Tuna Patties*, By: Fifi Engel, April 11, 2015
Wild Coho Salmon, By: Arlene Babiskin Gordon
Apricot & Country Mustard Salmon*, By: Christine Sei Law – Ninja Recipe Book
The liquid in the bottom of the pot keeps the salmon moist and flavorful. This dish has amazing flavor and its surprisingly easy to make — with ingredients right from your pantry.
PREP: 5 minutes • COOK: 10 minutes • SERVINGS: 4
Ingredients:
2 cups water
¼ cup apricot preserves
2 tablespoons country
Dijon-style mustard
1½ pounds salmon fillets
Salt and ground black pepper
Directions:
Stir preserves and mustard in bowl.
Pour 2 cups of water into pot. Season fish with salt and black pepper. Place fish on roasting rack. Spread preserve mixture on fish. Place rack into pot.
Set Oven to 400˚F for 20 minutes (for thick fillets), checking after 10–15 minutes for desired doneness.
****
Apricot Preserve Glazed Salmon & Brussel Sprouts with Red Onions*, By: Cathy Giovanine
(Using 2 Ninja’s)
Ingredients:
Salmon
½ Cup Smucker’s Apricot Preserves
Water
Directions:
Turn your Ninja to 350° and preheat for about 10 minutes.
Place your salmon in your Ninja baking pan and place on the rack.
Cook for about 25 minutes. For the glaze, using a small bowl, add a little water to the Smucker’s Apricot Preserves.
Once the salmon is done remove it from the baking pan.
Pour the apricot mixture in the Ninja baking pan then add the salmon back on top. Cook for a few minutes. Then spoon the glaze over the salmon and serve it up with the Brussel sprouts.
2 Tbs. butter (or Olive oil)
Red onions, chopped
Brussel sprouts, halved
While the Salmon is baking, start your 2nd Ninja about 10 minutes after the 1st. Turn to Stove Top High and melt the butter. Add the chopped red onions and sauté for a few minutes. Add the Brussel sprouts and cook until slightly brown, and tender.
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Coconut Curry Salmon with Zucchini Noodles*, By: Michelle Williams, January 26, 2016
Ingredients:
2 tablespoons yellow curry paste
1 sweet onion small in size, halved and sliced
1 red bell pepper seeded, halved and sliced
2 garlic cloves pressed
1 (14.5 oz) can coconut milk
1 dash fish sauce
¾ pound salmon skinned, deboned and cut into 2 fillets
1 zucchini spiralized
Directions:
Set the dial on the Ninja to Stove Top High. Allow to preheat for 3 minutes.
While the unit preheats, prepare the onion. When the cooker is hot, add the yellow curry paste and onions. Stir the onions around with a wooden spoon to coat them with the curry. Allow to cook for 5 minutes.
While the onion is cooking, prepare the bell pepper and garlic, as well as the salmon if you haven't already. Add the bell pepper and garlic once the onions are tender, cooking an additional 2 minutes.
Pour in the coconut milk and add a dash of fish sauce. Stir to combine.
Place the salmon fillets on top of the curry mixture. Place the lid on the cooker and steam for 9 minutes.
In the meantime, spiralize the zucchini. Once the 9 minutes has passed, open the cooker and place the zucchini delicately on top of the fish. Replace the lid and steam for an additional minute.
Turn off the cooker, and remove the lid. Use tongs to remove the zucchini noodles to wide bowls. Place a salmon fillet on top of each mound of zucchini, then ladle on the sauce with the onions and bell peppers.
**Added comments by: Michelle Williams -
If you don't keep fish sauce on hand, a dash of soy sauce would be a suitable replacement—just don't use too much as it's a slightly different flavor.
I really love yellow curry paste, but it is difficult to find unless you go to an Asian food mart, order online, or make your own. (I make my own usually.) It would be OK to use something like green or red curry paste, but it will be a different flavor than the yellow curry—although still delicious!
Here's the Yellow Curry Paste recipe I use. It's not my own recipe, but one from a very popular recipe site. I've made it several times very successfully, and it yields a wonderful flavor very close to what you get at the Thai restaurants.
Yellow Curry Paste
Ingredients:
7 dried hot red chilies (long ones of the cayenne variety)
5 ounces shallots, chopped (140g)
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
10 garlic cloves, peeled and chopped (10 if small or 5 if large)
1 inch piece fresh ginger, peeled and chopped (2 1/2cm)
½ teaspoon white pepper powder
1 teaspoon curry powder
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped
½ teaspoon ground turmeric
Directions:
Soak the red chilies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
Put the chilies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
Blend, by pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
What you do not use immediately should be refrigerated or frozen.
****
Cod Filets with Garlic Green Beans & Yukon Potatoes*, By: Ryan Frombach, August 23, 2016
My wife is out of town for 10 days and I am cooking for 3 kids, in between running them to sports. I bought my Ninja 3-1 and it's a life saver....the kids were happy and I had them to practice early!
Ingredients:
3 Cod filets
½ lb green beans
Fresh garlic, minced
olive oil
kosher salt
Creole seasoning
12 size “B” Yukon potatoes
Directions:
If the fish is frozen, thaw in the refrigerator. Add olive oil, kosher salt and fresh garlic to season the beans and potatoes. Add the vegetables to the Ninja rack. Place 2 cups of water into the pot and place the rack. Turn to the Oven setting of 375°F, and steam for 15 minutes. Place the cod which has been seasoned with the Creole seasonings on the rack with the vegetables and steam an additional 10 minutes.
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Cod with Orange Glaze and Snap Peas, Ninja Recipe Book
Ingredients:
2 teaspoons canola oil
1 teaspoon ground ginger
2 cloves garlic, minced
1 bunch green onions, sliced
2/3 cup orange juice
1/3 cup water
2 teaspoons reduced-sodium soy sauce
1 tablespoon sugar
4 frozen uncooked cod fillets, 1-inch thick
2 cups sugar snap peas
Directions:
Pour oil into pot. Set to Stove Top High and heat oil. Add ginger, garlic, and half the green onions to pot. Cook uncovered 3 minutes or until garlic is tender, stirring occasionally.
Stir orange juice, water, soy sauce, and sugar into pot. Place frozen fish into the multipurpose pan. Place roasting rack into pot. Place pan on rack. Set Oven to 325°F for 15 minutes. Cover and cook 5 minutes.
Place snap peas on top of the fish. Cover and cook 5 minutes or until the fish flakes easily when tested with fork and snap peas are tender-crisp, checking for doneness after 3 minutes of cooking time. Serve fish and snap peas with orange sauce and sprinkle with remaining green onions.
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Cod with Tomato Caper Sauce & Sugar Peas*, By: Deni Jay, May 17, 2014 - Ninja Recipe Book
Ingredients:
2 medium tomatoes, chopped
½ cup white wine
2 tablespoons drained capers
2 cloves garlic, minced
1 tablespoon chopped fresh basil leaves
½ teaspoon salt
4 cod fillets (about 1 pound)
¾ pound sugar snap peas
Directions:
Stir tomatoes, wine, capers, garlic, basil, and salt in pot. Add fish to pot. Place snap peas on fish. Set Oven to 375˚F for 10 minutes. Cover and cook until fish flakes easily when tested with a fork and snap peas are tender-crisp.
Prep: 5 minutes • Cook: 20 minutes • Servings: 4
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Country Shrimp Stuffed Bell Peppers, By: Stephanie Foley, August 30, 2016 – Cross Posted in Vegetables
Ingredients:
5 to 6 (I used 5 since that fit in multipurpose pan) large bell peppers, tops cut off (discard stems from tops and chop remaining pepper tops, set aside) and remove seeds & membrane
1-1½ lbs. medium shrimp, peeled and deveined
½ stick unsalted butter
½ cup chopped onions
½ cup chopped celery
¼ cup chopped green onions
2 teaspoons minced garlic
¼ cup fresh chopped parsley
1 can cream of shrimp soup, plus ½ soup can water
1 (8 oz.) can of tomato sauce
1 can hot or mild Ro-Tel tomatoes and green chilies
2 tablespoons Worcestershire sauce
2 cups cooked rice (cooked in Ninja, rice steamer or regular range top)
1 teaspoon or more (to taste) of Tony Chachere's Seasoning (Cajun seasoning of choice)
1½ cups shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Add 3-4 cups of lightly salted water, for five minutes. Remove and drain on paper towel. Spray the Ninja multipurpose pan or any oven safe pan that fits with Pam or lightly grease. Add the parboiled bell peppers. Discard the water from the pot and wipe it dry.
Still using Stove Top High, melt butter and saute chopped onions, bell peppers tops, celery and garlic for 5 minutes. Add the shrimp, Ro-Tel tomatoes and seasoning. Cook for 3 to 4 minutes or until shrimp is light pink in color. Do not overcook the shrimp.
Add Worcestershire sauce, cream of shrimp soup, water, parsley, and tomato sauce to mixture in pot. Reduce the heat to Stove Top Low. Stir well. Cover and simmer for 3 minutes. Turn off the Ninja and gradually add the cooked rice & ½ cup of the cheddar cheese to the shrimp mixture and mix gently.
Fill each bell pepper with shrimp and rice mixture. Place the remaining cheese on top of each pepper. Cool. Wash and dry the pot. Place the pot back in the Ninja base with lid. Turn to the Oven setting of 325°F. Place the multipurpose pan with filled bell peppers on the rack and carefully lower it into the pot. Cover with lid and bake for about 25 minutes or until cheese is bubbly on top. Yummy!
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Crab Legs*, By: Polly Fravel, May 23, 2015
I used 3 lbs of frozen crab legs. The ice was rinsed off under cold water. Pour 2-3 cups of water into the Ninja and set on Steamer setting (P-11). When the water was boiling and it beeped, I placed rack in with 1½ lbs of crab legs. Steam for 11-12 minutes. If they were fresh, I would have steamed them 7-8 minutes, (P-7). The remaining 1½ lbs can be steamed while first are being eaten. This was the first time I've used the Steamer setting and it worked perfectly. First beep when water is boiling and food is to be placed, and second beep when time has expired and food is ready. Hubby says to do them again soon.
**These were fixed using the Ninja 4 and the Preset Steamer Function.
***Freshener tip for the pot: squeeze ½ lemon into steaming water, then place the lemon on the rack. Steam 10-11 minutes while enjoying last crab legs.
****
Crab legs, Lobster Tails & Shrimp*, By: Wendy Smith Blankenship
I steamed seafood in my Ninja the other night. It turned out awesome! I put crab legs, lobster tails and shrimp in altogether along with the water on bottom and set on Oven for 400° and steamed for about 20 minutes!
Tammy Mullin Marsh.. Any seasoning? I was thinking a packet of Italian dressing mix would be good on that......just the dry packet. Thanks for the great idea!!!!
Wendy Smith Blankenship No I did not use any seasoning. I gave everyone a little bowl of melted butter with garlic in it for dipping!! I am not sure you could taste the seasoning through the shell fish. You could try though! I was so surprised how easy and tasty this was!
I use it on shrimp and it gets into the meat through the shell. I never would have thought to do shell fish in the Ninja. You are genius
In the pot I put 2 tails, about 4 clusters of crab legs and a couple handfuls of shrimp all at one time. What I did was make batches. We were feeding six people. It turned out great
I put it on the basket! I put water in the bottom. I really did not measure the water. I just put it up to the basket. After a couple batches I did add more water.
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Crispy Baked Basa (Swai Fish)*, By: Brenda Wagner, March 12, 2017
"Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish."
Ingredients:
¼ cup mayonnaise
1 tablespoon stone ground mustard
1 teaspoon ketchup
¼ teaspoon paprika
¼ teaspoon hot pepper sauce
1 pound swai fish
1½ tablespoons olive oil
1 cup finely crushed Ritz Crackers, Panko crumbs, crushed croutons, or potato chips
salt and pepper to taste
1 clove garlic, minced
1 lemon, sliced (optional)
Directions:
Turn the Ninja to the Oven setting of 375°F to begin preheating the Ninja while preparing your ingredients.
In a bowl, thoroughly blend the mayonnaise, mustard, ketchup, paprika, and hot pepper sauce. I dipped the fish in the sauce instead of olive oil then in bread crumbs-so the fish was cooked with the sauce right on it.
Season the fish with salt, pepper and garlic powder. Arrange the fish in the multipurpose pan and top with garlic and (optional) lemon slices. Place the rack in the Ninja pot and place the pan. Bake for 30 minutes.
These baked up with a nice coating that were pretty crispy. (I did not spray on the extra olive oil). I used an 1/8 cup mayonnaise and an 1/8 cup sour cream (instead of ¼ cup mayonnaise). Baking time was almost 30 minutes total time for the fish to be flaky. I coated the fish with the sauce and pressed in the crumb mixture.
*Added comment:
Double the sauce and make few hours before dinner for flavors to meld. I dipped the fish in the sauce instead of olive oil then in bread crumbs-so the fish was cooked with the sauce right on it. Or if you prefer. Serve with the mayonnaise sauce mixture.
****
Dungeness Crab*, By: Kathy Olson, January 11, 2016
Ingredients:
½ package of penne pasta
2 Tbs. butter
2 Tbs. olive oil
2 cloves garlic, chopped
6 sundried tomatoes, sliced thin
¾ meat from a fresh cracked crab
juice of ½ lemon
1 cup parmesan cheese - divided
Directions:
Add pasta to Ninja pot. Cover with about 2 inches of water. Turn to Stove Top High and boil until desired tenderness. Drain. Place in a bowl and set aside.
Turn to Stove top High and heat butter and oil in the pot. Add garlic and tomatoes. Stir. Add the crab meat. Sauté. Stir in the juice from the lemon and ½ cup parmesan cheese. Return the penne to the pot. Stir well. Sprinkle with the remaining parmesan cheese. Place the lid. Turn to Buffet/Warm setting for about 5 minutes, or until penne is warmed through.
It was WONDERFUL!
****
Easy Recipe for Perfect Fish, By: Jessica Conol
Ingredients:
1½ lb of white fish
1 teaspoon of butter or oil
1 teaspoon of garlic
10 mushrooms sliced
1 small onion diced
Israel Pearl style couscous (I found mine at Target in the ethnic food isle)
1 can 14 oz of chicken broth
1 bunch of broccoli or asparagus
salt & pepper for fish uncooked fish
Directions:
This is a layered meal.
Sauté with butter, onions, garlic, and mushrooms in bottom till onions are translucent
Add couscous with 1 can of broth
Next, layer the vegetables (broccoli or asparagus)
Season fish and place in the mesh steamer basket and place on top of vegetable/couscous (fish layered over the couscous)
Cover and cook for 15-20 minutes until the fish is done white
****
Fish & Vegetables*, By: Cynthia Valdez, March 20, 2015
1. Put the rack in the Ninja.
2. Add 2-3 cups of water.
3. Make a boat out of aluminum foil and put it on the steam rack. Prick some small holes in the foil using a knife.
4. Season your veggies and fish. Place veggies on the bottom, fish on top.
5. Set oven to 350° for 25 minutes and you're done.
I think this would also work well if you used a flavor infusion to replace the water like wine, juice, or Mojo. It’s a similar technique as the steam roasting function in the Ninja Cookbook. I haven't tried that yet but it is an idea that could possibly work.
****
Fish Cakes*, By: Michelle Painter Williams, April 28, 2016
This recipe uses cooked fish, leftover fish equally 2 servings. I poached 2 pieces of pollock in the Ninja just to make these fish cakes. If yours are leftover make sure bones, breading and skin are removed.
This is a forgiving recipe you can use canned tuna or salmon, leftover fish, crab or shrimp. The vegetables are what make this tasty and different! Also, it doesn’t taste fishy because of the vegetables. The first time I made it I had no onions but added a parsnip; that was my favorite combination! This time I used a leek I had instead of onion. Fresh herbs are nice if you have them but not necessary for success!
Ingredients:
2 servings of cooked fish
1-2 carrots (depending on size)
1-2 stalks of celery
small onion
½ cup soft bread crumbs (I used gluten free)
2 eggs
handful of fresh herbs, dried are fine too, I used fresh dill,thyme and parsley.
¼ tsp each: seafood seasoning, tumeric, pepper, season salt, chives - (use the spices and herbs you like. I'm adding tumeric to anything I can for the health benefit!)
½ tsp salt
Directions:
Put the veggies in a food processor and mince. Remove the minced veggies and put the fish and fresh herbs in and mince.
Combined the fish and vegetables in a bowl add the spices, stir well. Add the bread crumbs, mix well. Add the eggs one at a time- you may need just one to bind the mixture. I used two. I didn't think one held it together enough. Form into 6 cakes.
Heat the Ninja to Stove Top High. Add 1Tbs. olive oil. Once the oil is hot add three patties to the Ninja pot. Brown patties on both sides. Repeat with the remaining cakes.
****
Fish Packets*, By: Carol F Neuman, October 22, 2015
Ingredients:
4 Tbs. of margarine or butter
2 packets of Knorr chicken flavored rice
16 oz package of frozen Asian stir fry vegetables - Westpac brand Quick and Easy stir fry vegetables was used
4 cups of water
2 fish packets – (cod, some spices of choice sprinkled on the fish and 2 Tbs. of margarine.
Directions:
Turn the Ninja on Stove Top High. Melt the 4 Tbs. of margarine or butter. Add the chicken flavored rice, stir fry vegetables and water. Wrap the fish in foil. Place the two fish packets the top of the mixture so they can be steamed while the rice and vegetables are cooking. Turn the Ninja to the Oven setting of 300°F, for 30 minutes. Place the lid on and walk away.
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Fish Sticks, By: Diane Lombardo, August 28, 2014
Fish sticks were fine in the Ninja. They just took a little longer than in the oven. They were nice and crisp too. I cooked them at 425* for about 35minutes, rather than the 25 minutes on the package. At the suggestion of Sue Karasek Nottmeier I covered the rack with foil and sprayed the foil with PAM.
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Flounder Fantasy*, By: Arlene Babiskin Gordon, July 14, 2014
That’s what my husband named it.
It’s Flounder, vegetables & Couscous
Ingredients:
1½ cups Israeli couscous
2 14.5 oz cans Del Monte no salt added diced tomatoes
1 bag Dole Asian Salad
2 Tbs. lime juice more or less as desired
1 Tbs. Savory Spice Brand mild Chili powder; any brand would be fine. More chili powder if desired.
Cilantro to taste
3 cans water (more as needed a little at a time)
7 thin pieces of flounder fillets
Directions:
I started at Stove Top High, then went to Low as the couscous started thickening.
Add everything but the flounder to the Ninja pot. When couscous is almost thickened, place the slices of flounder on top. After I added the fish I kept the temperature on Stove Top Low. Carefully stir the mixture so the couscous doesn’t stick to the bottom of the pot. Also try to do it so the pieces of flounder don’t break. Cook until the flounder is no longer translucent. If they break, no problem. Total time about 30 min.
As I mentioned above my hubby named it Flounder Fantasy; maybe because he really liked it. We had enough for two night’s dinners.
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Frozen Lobster Crab Cakes from QVC*, By: Christina Beck Meixell, January 1, 2017
While preparing the cakes, turn to the Oven setting of 350°F, to begin preheating the Ninja. Remove from packaging. Place in the multipurpose pan. Brush both sides with melted butter. Set the rack in the Ninja and place the pan. Cook for 15 minutes. After the 15 minutes, increase to 400°F for 15 minutes.
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Garlic Parmesan Shrimp with Angel Hair Pasta & Broccoli*, By: Carol Raffin Ames, January 20, 2015
Ingredients:
3 cups water
1 box angel hair pasta
2 jars of Ragu Parmesan Garlic Sauce
1 bag frozen chopped broccoli
red pepper flakes, to taste
1 bag of frozen, already cooked shrimp
Directions:
Stir together ingredients, except shrimp. Cook on Oven setting 325°F for about 15 minutes. Stir in a bag of frozen, already cooked shrimp and cook for about 3 minutes more.
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Gorton's Crunchy Breaded Fish Filets*, By: Tammy Ullrich, November 17, 2014
Gorton's Crunchy Breaded Fish Filets
Cover the rack with nonstick foil. Turn your Ninja to Oven setting and bake at 425° for 40 minutes. NO water. Place your lid. I did turn them over at 20 minutes.
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Haddock, By: Chrissy Collura, October, 17, 2014
I put a little butter in the bottom of the ninja with a few slices of lemon and a few sprigs of thyme. Put the haddock in and seasoned them with a little spray butter, parsley and paprika, set on steam for 10 minutes. It was done in about 8 and was delicious. I used about 1½ lbs of fish. Also put the Brussel sprouts on rack above the fish. They took about 5-7 minutes longer than the fish. Next time I'll cut them in half.
I didn't add much liquid, besides the butter. I knew that the haddock created its own liquid while cooking. At the 10 minute mark, there was still liquid left. I did watch to see if more liquid was needed toward the end.
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Halibut, By: Tamara Sedgwick, June 15, 2014
I don't sear the fish! I just put it in a pie pan pour in Yoshida, (a cross between teriyaki and sweet and sour sauce) about ¼ inch and bake. Halfway through, CAREFULLY turn over!
**Added comment by: Aurelia Dougan McCollom - Tamara Sedgwick.. about how long do you cook the halibut?
Tamara Sedgwick Lol, Aurelia! I want to be a smarty pants and say "Until it's done!" The truth is that it completely depends on the piece of fish. I use a standard when baking of 10 minutes per inch of thickness of my fish, usually average 350° in the oven. Halibut will be flaky and white when done, NOT opaque. You don't want to overcook good fish! I also do tilapia, sole and salmon the same way! I also use the microwave in a pinch to cook fish. It works best for thinner fish filets in the microwave. I like my salmon and halibut in a steak cut rather than a filet cut.
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Indian Style Shrimp*, By: Corliss Buchheit, March 4, 2016
Ingredients:
1 tablespoon of olive oil
1 onion, chopped
1 heaping tablespoon of minced garlic
2 pounds of peeled and cleaned shrimp
1- 48 ounce can crushed tomatoes, (or more if desired)
1 tsp cayenne pepper
1tsp curry powder
1 tsp ground powder ginger
2 tsp parsley flakes
1 tsp garlic powder
2 tsp salt
2 packets of Splenda or one tablespoon sugar
½-1 cup sour cream
flour or corn starch slurry, (optional for thickening)
Directions:
Turn the Ninja to Stove Top High. Add the olive oil and saute onion and garlic. Add shrimp. Try to leave shrimp a little under cooked. Remove them from the pot. Add crushed tomatoes, cayenne pepper (or more if you like heat), curry, ginger, parsley flakes, garlic powder, salt, and Splenda or sugar. Cook until bubbling hot. Return the shrimp and stir in sour cream depending on how creamy you want it. Turn to the Oven setting of 425° for about 10 minutes. Adjust any seasonings you prefer. I use a LOT of cayenne, because my kids and husband love spicy foods, I don't. If you would like it to be of a thicker consistency just add in a flour or corn starch slurry, which is nothing more than a couple of heaping tablespoons of one of those with mixed flour or more tablespoons of water .
****
Layered Mahi Mahi Dinner*, By: Kathleen Sanden
Ingredients:
2 Mahi Mahi filets
½ cup Italian seasoned Panko bread crumbs
3 Tbs. Parmesan cheese
¼ cup slivered almonds
¼ tsp paprika
1 Tbs. honey mustard
Directions:
Mix the dry ingredients together. Brush the fish filets with honey mustard and then flip them and coat them in the dry mixture. Put the filets in the all purpose pan.
This is a take-off from the Tilapia recipe in the Ninja 150 Recipe Book.
One box of cheesy scalloped potatoes
Mix the scalloped potatoes as directed on the box in the Ninja on Stove Top High. When everything is mixed and melted turn the Ninja to the Oven setting on 350°. Put the rack on top of the potatoes and the all purpose pan with the filets on the top of the rack. Cover and cook for 25 minutes. Check the fish, remove the rack and stir the cheesy scalloped potatoes. Replace the rack and fish and cook until the fish is flaky. Not only was the fish perfectly steamed, but the potatoes got a little crusty on the bottom which gave them an appealing look when stirred. My husband maintained the potatoes could not have been from a box! I am still being amazed by this Ninja.
****
Lemon Pepper Salmon*, By: Scott Undercoffler, August 24, 2015
Season the frozen Salmon filet and vegetables as desired. (Mrs Dash Lemon Pepper, green beans and carrots were used in this recipe). Add butter or mist with oil or a butter mist. Wrap separately or together in a foil pouch. Turn your Ninja to the Oven setting of 425°F for 60 minutes.
**The vegetables in this recipe were actually fixed separately.
****
Lemon Pepper Talapia*, By: Scott Undercoffler, August 24, 2015
Season the frozen Tilapia filet and vegetables as desired. (Mrs Dash Lemon Pepper, green beans and carrots were used in this recipe). Add butter or mist with oil or a butter mist. Wrap separately or together in a foil pouch. Turn your Ninja to the Oven setting of 425°F for 45 minutes.
**The vegetables in this recipe were actually fixed separately.
****
Lobster Tails*, By: Ricci Brown, March 15, 2015
Place 2 cups of water in the pot. Turn to Stove Top Medium setting. I fixed six lobster tails on the rack. Steam them for 14 minutes. Drizzle and dip in garlic butter......YUM!!!
****
Lobster Tails, By: LeAnne Porter
My lobster tails were small; put 4 in the basket, baked at 400° for 20 minutes or until done.
****
Lobster Tails, Beer & Steamed Cajun Shrimp*, By: Sigrid Arielle Moore, November 22, 2016
Ingredients:
Shrimp, fresh
Lobster tails, fresh
Old Bay Seasonings
Lemon juice, to taste
1 can of dark beer
1 can water
Lobster tails: the same, except brush with garlic and butter
Directions:
Marinated the shrimp and lobster seperately, in Old Bay & Lemon juice for 30 minutes.
Add the beer water to the pot. Place the rack with the shrimp. Steam for 15 minutes on the Oven setting of 400°F.
Turn the Ninja to Stove Top High. Brush the marinated lobster tails with garlic and butter. Sear the tails for less than a minute to get the golden color. (Make sure the lobster tails are patted dry before searing or they won't get brown).
I have the 3-in-1 so I used the oven steam method.
****
Lobster with Fried Rice*, By: Leeanne Carr, December 28, 2014
You can use whatever seafood or chicken, or whatever you have- or just follow this recipe as is. Fried rice with lobster served with yum-yum sauce - it was so good!
Ingredients:
2 to 3 cups cooked rice (I used leftover from Chinese takeout that I had frozen & thawed)
2 Tbs. sesame oil
1 small white onion, chopped
1 cup frozen peas (or fresh if you have them)
6 or 7 mini carrots chopped
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 Tbs. chopped green onions (optional)
Directions:
Preheat a Ninja to Stove Top High. Pour sesame oil in the bottom. Add white onion and carrots and fry until tender. Add frozen peas. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. I added my cooked leftover cooked lobster - but you could add any leftover seafood or meat at this point. I stirred & then switched to warm after about 2 minutes.
Add chopped green onions if desired. For the rice I used defrosted Chinese rice that I had frozen. But you can cook rice in the morning or night before and refrigerate & then use in this recipe.
I also added some leftover cooked broccoli (& I think you could add whatever you wanted depending on what’s in your fridge) when I added the lobster. Served it with homemade yum-yum sauce - it was awesome & quick! I think the yum-yum sauce is good if you add seafood to this (I'll send the link if you'd like). Happy holidays Ninja friends!
****
Low Country Boil*, By: Tammy Ullrich, May 31, 2016
I just looked through the other posts to get an idea of times. (We usually do this outside in big pots). It's just hubby and I so I wanted smaller batch.
Ingredients:
3 cups water
1 package smoked sausage, sliced
6 small corn on the cob
5-6 red potatoes, quartered
1 onion, quartered
16 oz. bag of frozen shelled shrimp
1 Tablespoon Louisiana concentrated crawfish and shrimp boil*
*Caution: bottle says 1 tablespoon per 5 pounds of shrimp. We have one pound and hubby wants it spicy. I've never used this before. I hope he's not ruined this for me. He still wants to add more.*
Directions:
Add all ingredients except shrimp.
Turn the Ninja to Stove Top High.
Bring to boil and boil for 20-30 minutes, or until potatoes and onion are tender.
Add the shrimp and cook for 3 minutes.
****
Low Country Boil*, By: Theresa McDonald, May 24, 2015
Ingredients:
4 cups water
1½ Tbs. of Old Bay seasoning
1½-2 lbs of little red potatoes
1 package Kielbasa Sausage
1 Vidalia onion, sliced
6 frozen corn niblets
1½ pounds large shell-on shrimp – (16-20 count)
Directions:
I used the Ninja 4-1 Low Country Boil recipe as a timetable.
Turn your Ninja to Stove Top High. Add the water and Old Bay seasoning and bring to a boil. Add potatoes, (to cover the bottom), sausage, onion and corn niblets. Return to boil. Place the lid on and cook for about 25-30 minutes or until potatoes are tender. Add the shrimp for another 4 minutes. It turned out so good. Next time I think I will add just the potatoes & onions for the first 10 minutes so it won't take so long to come back up to a boil.
****
Low Country Boil - Meatless*, By: Aurelia Dougan McCollom, April 5, 2019
Ingredients:
4 cups water
1½ Tbs. of Old Bay seasoning or Zatarain’s Crab Boil
1½-2 lbs. of little red potatoes
1 Vidalia onion, quartered
6 frozen corn niblets
1½ pounds shell-on shrimp or you can remove beforehand
*If you want to add meat: 14-16 oz. package smoked sausage, cut into thick chunks, diagonally
Directions:
Add the all of the ingredients, except the shrimp to the pot. Place the lid. Select the Steam setting of 25 minutes. Add all of the ingredients except the shrimp. (I did not wait for the pre-cook down time to add the ingredients. I added it early.) Check the tenderness of the potatoes and corn. (This was the perfect time for my recipe.) When tender, add the shrimp. Stir. Cook only until the shrimp turn pink. Remove to a platter and enjoy.
I choice the Steam setting so I wouldn’t have to watch the clock. It does it automatically for me.
*If you would rather just use the Stove Top High setting:
Add the all of the ingredients, except the shrimp to the pot. Place the lid. Turn the Ninja to Stove Top High. When it begins to boil, time for 25 minutes. Check the tenderness of the potatoes and corn. When tender, add the shrimp. Stir. Cook only until the shrimp turn pink. Remove to a platter and enjoy.
****
Low Country Steamer*, By: Michelle Williams, January 24, 2016
Ingredients:
4 cups water
1 lemon, quartered
1 onion, sliced thick
1 stalk celery, cut into 4 pieces
4 red potatoes
2 corn on the cob, cut in half
½ pound smoked sausage, cut into thick chunks on the diagonal
½ teaspoon Creole seasoning such as Zatarain's
½ pound shrimp peeled, deveined and rinsed
cocktail sauce, for serving
sour cream, for serving
Directions:
Set the dial on the Ninja to Oven at 350℉. Pour 4 cups water into the cooker, and add the quartered lemon—squeezing out some of the juice. Insert the roasting rack, and arrange the onion slices and celery to create a bed for the remaining ingredients.
Arrange the potatoes and corn on top of the onion and celery, then add the sausage chunks. Sprinkle with some Creole seasoning. Place the lid on the cooker and allow to steam for 30 minutes.
Remove the lid and place the shrimp on top of the mixture. Sprinkle with Creole seasoning and replace the lid. Steam for an additional 5 minutes until the shrimp is pink.
Remove the shrimp, sausage, corn and potatoes to a serving dish. Serve the shrimp with cocktail sauce and sour cream for the potatoes.
****
MahiMahi with Citrus Sauce, Ninja Recipe Book – MahiMahi Modified, By: Tim McBride, March 24, 2015
This delicious dish is steamed with the infusion of soy and citrus to create both a tasty entrée and delicious sauce at the same time.
Prep: 5 minutes Cook: 8-10 minute Servings:4
Ingredients:
1 cup water
1 tablespoon olive oil
1 cup white wine
½ cup orange juice
2 tablespoons soy sauce
1 tablespoon lime juice
4- 4 ounce mahimahi fillets
Salt and pepper, to taste
4 teaspoons Chinese five-spice powder
1 teaspoon sesame seed
2 teaspoons butter
Directions:
1. Add water, olive oil, white wine, orange juice, soy sauce, and lime juice to the pot. Set the dial to Steamer. Set timer to 10 minutes.
2. Meanwhile, season each fillet with salt and pepper, five-spice, and sesame seeds.
3. When beep sounds, use oven mitts to carefully place the rack into pot and cover, checking after 8-10 minutes for desired doneness.
4. With oven mitts, carefully remove rack from pot.
5. Whisk butter into the sauce at bottom of the pot.
6. Divide sauce among plates and top with the fish.
Ninja Tip: Add 4 cups of baby spinach to the sauce after you add the butter, stir to wilt then top the fish with the sauce and wilted spinach.
** Added comment by Tim McBride - I modified a bit because I don't care for soy sauce. I also used some tajin spice (Mexican lime powder) in place of the Chinese five spice powder. I also added a little chopped fresh basil with the butter at the end. Served over yellow rice (poured the sauce over both the Mahi and rice) and green beans on the side. It was spectacular and I highly recommend it. Very quick and easy.
It called for 4 filets, but I did two smaller ones that were from the frozen bag of Mahi Mahi from Kroger. Just thawed them out and knocked it out!!
(sorry, no pics)
****
Maple Salmon*, By: Mina Thompson, December 7, 2015
Ingredients:
24 oz Salmon
5 or 6 tablespoon real maple syrup
3 tablespoons soy sauce
1 clove garlic
¼ teaspoon garlic salt (I used garlic powder, did not have garlic salt)
1/8 teaspoon ground black pepper
Option pinch of salt since I did not have garlic salt
Directions:
1. In a small bowl, mix all the ingredients except salmon.
2. Place salmon in shallow baking dish & cover with maple syrup mixture. Cover the dish & marinate salmon in the refrigerator 30 minutes, turning once
3. Turn your Ninja to the Oven setting of 400°F.
4. Add 2 cups of water to the pot.
5. Cover the rack with foil; place the rack in the Ninja.
6. Place the salmon on the rack; cook fo 25 minutes or until it easily flakes with a fork.
Option- I put paper towel between the pot and the lid to catch the moisture when taking the lid off.
****
Marinated Salmon*, By: Arlene Babiskin Gordon
Marinated Salmon served with roasted red potatoes & carrots
Ingredients:
2 pieces boneless salmon about 4-6 oz each
4 medium red potatoes leave skin on
6 regular size carrots
Cumin, I just sprinkle it on never measure
Olive oil enough to coat vegetables
Marinade
5 Tbs. honey (more if you want)
¼ tsp ground ginger
¼ cup orange juice
1 clove garlic minced
2 Tbs. low sodium soy sauce
Directions:
Mix the marinade ingredients together in a microwave safe dish & heat in the microwave for 1 minute.
Put the salmon pieces in a pan that will fit on the Ninja roasting rack. I used the one that came with the Ninja.
Pour marinade over salmon & marinate for 2 hours in the refrigerator. I used Sockeye salmon which had skin on it so I marinated the pieces skin side up so the flavors would get into the flesh of the salmon.
Cut the potatoes & carrots into chunks mix together with cumin and olive oil & place in the cook pot. I used the Oven setting 425° degrees for 30 min. I kept checking & stirring some piece got a little burnt but it didn’t affect us from eating all of it. When the vegetables were done, I wrapped them in foil & put them in the toaster oven to keep warm. I wiped out the cook pot, added 2 cups of water & a little vermouth placed the salmon on the roasting rack. Set to oven 400° for about 20 minutes.
I put a salmon piece on each plate. Heated the marinade that was left in the pan with a little Wondra® flour (I didn’t have corn starch) in a small saucepan when slightly thickened spooned it on top of each piece of salmon. Add the potatoes & carrots to the plate.
This was my first attempt at steam cooking & the salmon was so moist.
****
Orange Roughy, By: Lora Schweiger-Schnuckel, September 6, 2015
Well, I may take back all the negative things I said about the Ninja 4 in 1. I baked Orange Roughy in there tonight and I think it was about the best fish I have ever eaten!! And the kitchen isn't hot from oven!! Yay!!
Turn your Ninja to the Oven setting of 400°F. Add a little buttered flavored olive oil to the multipurpose pan. Sprinkle the frozen Schwan's Orange Roughy with sea salt and garlic powder. Place the pan on the rack inside your Ninja. Bake for 45 minutes. It was moist and melt in your mouth!
****
Panko Parmesan-Crusted Tilapia, Ninja Recipe Book, September 11, 2014
Ingredients:
½ cup seasoned Japanese-style bread crumbs (panko)
2 tablespoons grated parmesan cheese
½ teaspoon paprika
1 package (12 ounces) frozen tilapia fillets 94 fillets)
2 tablespoons Dijon-style mustard
Directions:
Stir bread crumbs, cheese and paprika on plate.
Place unwrapped frozen fish into multi-purpose pan, overlapping edges slightly to fit. Brush frozen fish with mustard. Sprinkle with bread crumb mixture. Place pan on rack into top of pot. Set Oven to 425° for 40 minutes. Cover and cook until fish flakes easily when tested with fork.
****
Papi's Shrimp and Sausage Pouch*, By: Jimmy Wright, August 24, 2014
Ingredients:
3 ears of corn cut 1.5 to 2"
1 large red onion, sliced
½ lb polish sausage cut 1½“ thick.
1 lb medium shrimp, deveined and peeled
¼ cup olive oil
3 cloves of garlic
Crushed red & black pepper, to taste
A couple of pinches of Gumbo fillet
Directions:
Preheat Ninja with your Oven setting for about 10 minutes. While preheating add corn, onion, sausage, shrimp, olive oil, & red & black pepper to a bowl and mix. Spread evenly in 3 foil pouches with a clove of garlic in each pouch with a couple of pinches of Gumbo fillet. Turn your Ninja to Oven setting at 400° and cook for 20 minutes. Place them directly in the pot on the bottom, not on the rack. You can place them so they over lap.
****
Papi's Pepper Garlic Shrimp*, By: Jimmy Wright, July 24, 2014
Ingredients:
1/3 rd stick of butter
6 tablespoons olive oil
5 heaping tablespoons black pepper
4 cubes of frozen garlic cubes
1 tablespoon onion powder
1½ lbs of shrimp
2 handfuls of cherry tomatoes
Directions:
Slowly melt butter then add all other ingredients and allow ingredients (except shrimp and tomatoes) to combine flavors Turn to Stove Top High. When hot add shrimp. After 2 or 3 minutes turn shrimp. Add tomatoes. Cook another 2 or 3 minutes. Enjoy.
****
Quick Shrimp*, By: Kelly Cristina
PREP: 5 minutes • COOK: 25 minutes • SERVINGS: 4
Ingredients:
4 tablespoons butter
4 cloves garlic, minced
¼ teaspoon crushed red pepper
1 cup chopped fresh parsley
Salt and ground black pepper
½ cup dry white wine
4 cups water
1 package (1 pound) angel hair pasta, broken in half
Directions:
1 pound frozen cooked, peeled, and deveined large shrimp Place butter into pot. Set to Stove Top High and heat until butter is melted. Stir in garlic, red pepper, half the parsley, salt, and black pepper into pot. Cook uncovered 5 minutes or until garlic is lightly browned, stirring occasionally.
Add wine, water and pasta to pot. Stir to submerge pasta in liquid. Set Oven to 300˚F for 15 minutes. Cover and cook.
Add shrimp into pot. Set time for another 10 minutes. Cover and cook until pasta is tender and shrimp are heated through. Sprinkle with remaining parsley.
****
Quick Shrimp with A Twist*, By: Tammy Mullin Marsh
PREP: 5 minutes • COOK: 25 minutes • SERVINGS: 4
Ingredients:
4 tablespoons butter
½ bag shredded carrot
4 cloves garlic, minced
¼ teaspoon crushed red pepper
1 cup chopped fresh parsley
Salt and ground black pepper
½ cup dry white wine
4 cups of chicken broth
½ cup water
1 package (1 pound) angel hair pasta, broken in half
zest and juice of one lemon
Directions:
1 pound frozen cooked, peeled, and deveined large shrimp Place butter into pot. Set to Stove Top High and heat until butter is melted. Stir in garlic, ½ bag shredded carrot, red pepper, half the parsley, salt, and black pepper into pot. Cook uncovered 5 minutes or until garlic is lightly browned, stirring occasionally.
Add wine, chicken broth, & water and pasta to pot. Stir to submerge pasta in liquid. Set Oven to 300˚F for 15 minutes. Cover and cook.
Add shrimp into pot. Set time for another 10 minutes. Cover and cook until pasta is tender and shrimp are heated through. Also when it was close to done I added the zest and juice of one lemon. Sprinkle with remaining parsley. It was not short on flavor at all!
****
Salmon*, By: Anna Caya, August 8, 2017
Ingredients:
Salmon filet (I used skinless)
Pour 2 cups of water – for the pot
Marinate Salmon in with orange juice, soy sauce, minced garlic, and honey.
1 Tbs. honey
2 Tbs. minced garlic
1 cup orange juice
½ cup soy sauce
Directions:
Mix marinade prior to pouring over Salmon.
Let Salmon marinate for at least an hour, but a better flavor if you can go 2-3 hours.
Add the water to the Ninja pot. Turn the Ninja to the Oven setting of 400°F.
Place the salmon on the rack. (I have had success with covering the rack with foil or leaving it uncovered. (Members have sprayed the rack and or foil with oil to keep from sticking – Aurelia Dougan McCollom). I foiled due to using skinless and making less mess.
Bake 20-25 minutes.
****
Salmon*, By: Tammy Mullin Marsh, November 4, 2014
Trying salmon tonight. I usually season it with Spike but am out. Hmmmm. So. Went with lemon pepper. Don't really feel like cooking. Olive oil in the pot. Skin on. Turn to Oven setting of 375°F. We shall see. Seems like when the skin is crispy it is easier to remove. That's why I did not use the rack.
****
Salmon Filet Spinach Salad Bake*, By: Deborah Walczak, May 8, 2015
Ingredients:
Salmon filet
8 oz. box mushrooms, sliced
1 box grape tomatoes, cut in half
fresh spinach
salt, pepper, granulated garlic, to taste
French dressing
Directions:
Mix mushrooms, tomatoes, seasonings and dressing. Place your salmon in the multipurpose pan. Pour mixture over the salmon. Pour 2 cups of water into the Ninja. Place your rack and the pan on top. Turn your Ninja to the Oven setting of 375°F for 20-30 minutes and steam until salmon flakes.
****
Salmon Filets and Quinoa, By: Julene Hibberd Dotson Evans
I made salmon filets and quinoa tonight...it turned out pretty yummy...no oil, very low cal.
Ingredients:
2 salmon filets (these were thawed, but frozen may have worked better.)
1 cup chard wine
1 cup chicken broth
1 cup rinsed quinoa
1 cup rinsed mushrooms
Directions:
Set Ninja to Oven setting at 350°. Add wine, broth, quinoa and mushrooms and stir. Season salmon on rack and place rack atop quinoa mixture. Cook for 15 minutes, remove salmon and allow quinoa to cook another 5-7 minutes.
Serve with side salad.
****
Salmon Pasta Casserole, By: Arlene Babiskin Gordon – Cross Posted in Pasta
Ingredients:
1 box tricolor pasta I use Barilla
1- 16 oz package frozen mix vegetables which includes (carrots, peas, string beans, corn & sometimes depends on the brand lima beans)
*1- 6 oz can pink or red salmon
Cumin to taste (I don’t measure)
(sometimes I use curry powder or Garam Masala instead of Cumin)
a little milk which helps the cumin etc. blend in better
4 oz or more of shredded sharp cheddar cheese
a little EVOO to keep it moist
* sometimes I use chick peas as the protein instead of the Salmon
Directions:
Add everything including the pasta. Set Oven to 325° and stir occasionally adding liquid as needed, (at least 2 cups water or broth). Bake about 20-25 minutes. Just before taking it out, add the topping and cook about 5 minutes more or so. Now, it won't come out crispy on top, but you can transfer to an oven proof dish and put the topping under the broiler for a few minutes.
****
Salmon Patties*, By: Penny Hand, March 9, 2016
Ingredients:
2 small cans salmon, drained
1 egg
About 2/3 cup bread crumbs
Salt & pepper – to taste
Directions:
Mix and make 4 patties. Brown patties on both sides using Stove Top High; using 1 tablespoon of oil in the pot. Serve with a salad.
****
Salmon Patties, By: Aurelia Dougan McCollom
Ingredients:
1 can (16 ounces) salmon
1 small onion, finely grated
2 tablespoons minced fresh parsley
ground black pepper, to taste
¼ teaspoon of Cajun seasoning, to taste, optional
¼ teaspoon of Old Bay seasoning, or to taste, optional
2 large eggs, well beaten
1 to 1½ cups fine dry bread crumbs
3 tablespoons butter
Directions:
In a medium bowl, add salmon and liquid. Flake with a fork, remove or mash any bones, (they are edible). Mix in grated onion, Cajun and Old Bay seasonings, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about ½ to ¾ cup, to make thick enough to shape into 6 patties. Roll patties in ½ cup bread crumbs. Refrigerate 15-30 minutes to firm up.
Preheat the Ninja on Stove Top High. Add the vegetable oil and brown patties on both sides until you get a golden brown color.
Place on paper towel to remove any excess oil.
Serves 6.
****
Salmon Scrambler*, By: Melissa Cooper, June 14, 2015
Ingredients:
1 lb fresh salmon cubed
¼ cup cherries tomatoes, halved
* marinate salmon and tomatoes in oyster sauce and aminos.*
1 Tbs. Ghee
1 small diced sweet potato
3 small diced red potatoes
Mixed vegetables, your choice of mixture
3 eggs, beaten
Rice, your choice
Directions:
Turn Ninja to Stove Top High. Add ghee and heat. Add the potatoes and cook for 5 minutes, or until potatoes become fork tender. Add drained salmon mixture. Cook another 7 minutes. Remove all from Ninja, and set aside. Add your choice of mixed vegetables. (Ours included spinach, onions, green peppers, cucumbers). Sauté for 3 minutes. Add salmon mixture back to your Ninja. Mix. Add 3 beaten eggs to the top. Let sit for a few minutes, then scramble softly until eggs have set.
Serve over rice of choice. Serves 4. I served over jasmine rice.
****
Salmon with Garlic and Peas on Top*, By: Wendy Smith Blankenship
This is a layered meal I made in the Ninja. It's rice with the water on the bottom and salmon with garlic and peas on top. Put on oven at 350° for about 10-15 minutes! It was great too!
For the rice I used the 10 minute rice and you just follow the directions on box.
I have a recipe book for the Ninja and the guides are in that book.
Mary Director Thank you Wendy. I will go check the cookbook. We use regular rice not the 10 minute, so will have to see what changes I will need.
Wendy Smith Blankenship I have also learned that if the rice or whatever you put on bottom is starting to look dry, you can add more water as you go so it does not dry out!
The salmon turned gray but it was still cooked!
For rice . I used the 10 minute rice and followed the directions on box . It worked! If you feel you need more water for rice you can. I think I did add a little more water because I wasn't sure if fish was finished but it was! It turned out good!
****
Scalloped Oysters, By: Betty Link Jordan, November 16, 2014
Ingredients:
½ chopped onion (about 1/3 cup)
2 slices of bacon, chopped
2 Tbs. butter
4 slices of cubed dry toast
a few squirts of Tabasco and Worcestershire Sauce
drained pint of oysters (stewing size)
Directions:
Turn your Ninja to Stove Top High and lightly fry up onion and bacon, in butter. Add the 4 slices of cubed dry toast, Tabasco and Worcestershire Sauce. Stir and mix well. Spray the pan that came with Ninja and layer ½ the crumb mix. Add the oysters and the remaining crumb mix on top. Turn your Ninja to Oven setting of 425° and bake for about 30 minutes until browned and oysters are done.
REALLY good - hubby said it was a "keeper". Since I can't eat much in the way of fried foods, this was easy and good. Sorry - no picture - the dish was empty - we couldn't wait to dig in and it went "POOF!"
****
Seafood Italiano with Pasta, By: Margaret Zukoski, July 11, 2015
I went galloping gourmet with my Ninja last night!
Ingredients:
1 lb shrimp
1 lb Patagonian scallops
2 Tbs. olive oil
1 clove crushed garlic
2- 24 oz jars quality pasta sauce
½ cup red wine
1- 20 oz package frozen ravioli
Directions:
Turn your Ninja to Stove Top High while preparing ingredients. Add oil and sear the shrimp, scallops and garlic. Add the pasta sauce and wine. Stir. Add the ravioli. Gently stirring them into the sauce. Turn your Ninja to Stove Top Low for 30 minutes. Stir gently to keep from sticking. It came out perfect!! Water is not needed. It made a wonderful seafood sauce!!
****
Seafood Linguini*, By: Linda LeClair, May 2, 2015 – Cross Posted in Pasta
Ingredients:
1 pound of bay scallops, the small ones
1 pound of shrimp, raw or already cooked
1 package crab meat, crumbled
2-15 oz cans of white clam sauce
1 lb of linguini
1- 26 oz jar of pasta sauce, your choice of flavor
4 cups of water
Grated cheese, optional
Directions:
Turn your Ninja to Stove Top High and sauté scallops for just a few minutes. Add remaining ingredients. Turn to Oven setting of 300° for 25 minutes. Stir gently, occasionally. When done, sprinkle with grated cheese, if desired. Enjoy. ** Added comment - Next time instead of the spaghetti sauce we thought we would try a can of petite tomatoes and some seasonings.
****
Seafood Stew, Hearty, Ninja Recipe Book - Cross posted in Stews
Ingredients:
2 Tbs. olive oil
1 medium onion, chopped
1 bulb fennel, thinly sliced crosswise
1 clove garlic, chopped
½ tsp crushed red pepper
1 cup dry white wine
1 cab (14.5 ounces) diced tomatoes, undrained
½ pound large sea scallops
¾ pound cod fillets, cut into 1-inch pieces
½ pound uncooked jumbo shrimp, peeled and deveined
2 pounds mussels, scrubbed
1 loaf crusty Italian bread, sliced and toasted
Directions:
Add oil, onion, fennel, garlic, and red pepper to pot. Set to Stove Top High. Cook uncovered 3 minutes or until onions are tender, stirring occasionally.
Stir in wine and tomatoes. Cover and set to Slow Cook High for 3-4 hours. After 3 ½ hours, add seafood and cook for 20-30 minutes or until mussels open and seafood is cooked through. Discard mussels that di not open. Serve with bread.
**added comment** Photo by: Scott Schroeder
Today I tried the Seafood Stew from the Ninja cookbook. I couldn't find any mussels, so I settled for some canned clams. I haven't tried a full bowl yet, but what I've tasted is excellent. My first time cooking with fennel (I had to look up a picture on my phone in the produce section of Hy-Vee).
****
Sesame Teriyaki Salmon*, By: Kelly Cristina
Is so easy to prepare: a steak of salmon size as you wish, set the Oven mode on the Ninja 425°, let it sear the salmon will start frying and bake on its own fat, turn the salmon with a spatula so it can be a little crunch after 25 minutes add the Sesame Teriyaki sauce let it sit for another 5 minutes and it's ready. I served with white rice and asparagus.
****
Shrimp Alfredo*, By: Barbara Nelson, June 28, 2015 – Cross Posted in Pasta
Ingredients:
1 lb linguini – (I used spaghetti)
1 jar Bertolli Alfredo Sauce
1 can petite diced tomatoes, with juice
4 cups water
1 lb Shrimp (I used thawed, frozen that had already been peeled and deveined)
Crushed Red Pepper, to taste – (I used ¼ tsp, more should have been used)
Directions:
Layer pasta, tomatoes, and sauce in your Ninja. Pour water over the top. (I poured some of the water into the sauce jar to rinse it out before adding it to the Ninja.
Turn you unit to the Oven setting of 350° for 30 minutes.
Stir regularly to keep pasta from sticking together. After the pasta softens, add the crushed red pepper. About 7 minutes before time is up add the shrimp and stir.
I suggest serving in bowls with garlic or crusty breads to enjoy all of the sauce.
****
Shrimp Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, January 28, 2019
Ingredients:
3-4 cups water - I used just under 3 cups, depends on how thick you want it
1- 16 oz. box angel hair pasta
olive oil – see directions
½ tsp. sugar
2 jars of Ragu Parmesan Garlic Sauce - use some of the water to rinse out the jars
1 bag frozen chopped broccoli
red pepper flakes, to taste
1 bag shrimp frozen - easy peel, cleaned & deveined - 26-30 count
1- 14.5 oz. can petite diced tomatoes, with juice
1 medium onion, sliced
1 tablespoon tomato paste
1 cup dry white wine
4 garlic cloves, minced
1 teaspoon dried oregano
½ cup chopped fresh parsley - Italian (flat-leaf) is preferred; but the store didn’t have any so I used curly
¼ cup chopped fresh basil
Salt and ground black pepper
Directions:
Toss the shrimp in a bowl with 1 teaspoon of salt, 1 tsp olive oil, and red pepper flakes.
Turn the Ninja to Stove Top High. Heat 2-3 tablespoons olive oil. Add the shrimp and sauté both sides (just until pink). Do not overcook. Transfer the shrimp to a bowl and set aside.
Add the onion to the Ninja pot, adding more olive oil, salt and pepper (to taste) and sugar.
Stirring frequently sautéing until nicely caramelized. Once the onions are almost done, add the garlic and tomato paste. Stir to cook the tomato paste.
Stir in remaining ingredients, even pasta. Place the lid.
Cook on Oven setting 325°F for about 15 minutes, stirring frequently. Reduce heat to the Oven setting of 250°F, to continue cooking, stirring frequently. When pasta is al dente, return shrimp, and stir. Replace the lid. Turn off the Ninja. The heat will warm the shrimp. Serve.
****
Shrimp & Crab Boil*, By: Kelly Crenshaw, June 15, 2016
Made this shrimp & crab boil in my Ninja last night! I was surprised everything fit!
Ingredients:
McCormick crab & shrimp boil seasoning bag
2 Tbs. Zatarain’s concentrated boil
4 cups of water
1 quartered onion
2 bay leaves
garlic cloves
2 lemon halves
Creole seasoning
Directions:
To the Ninja pot, add all of the ingredients except the Creole seasoning. Turn the Ninja to Stove Top High. Steam cook for 45 minutes. When done, sprinkle some Creole seasoning on the top.
****
Shrimp & Garlic Pasta, By: Cathy Schultz, February 14, 2015 – Cross Posted in Pasta
Ingredients:
1 pound shrimp, cleaned (I didn’t have a full pound of shrimp so used extra bacon)
3-4 slices bacon, crisp
2 Tbs. olive oil
2 Tbs. butter, (I used bacon grease)
1 box thin spaghetti; do not overcook, (I used spaghetti squash)
6-8 cloves garlic,(run through garlic press) also (I used already minced garlic in the jar, about 1 tsp)
salt, pepper, garlic & herb, lemon & herb, parsley & crushed red pepper, season to taste
Directions:
Fix the pasta according to instructions.
Fry bacon in your Ninja. Drain grease except for 2 Tbs. Heat oil, butter and garlic. Add seasonings and cooked bacon. Add shrimp & cook 3 - 5 minutes. Add drained hot pasta and toss.
****
Shrimp & Sausage Pasta*, By: Jessica Stiffler Hogan, January 20, 2015 – Cross Posted in Pasta
Ingredients:
2 green peppers
1 onion
1½ pound of shrimp
1 package of Italian sausage
2 cans diced tomatoes (I use zesty jalapeño)
2 boxes if garlic and olive oil pasta roni
Directions:
On Stove Top High setting: brown peppers, onions and sausage
After browned add tomatoes
Add the pasta (follow the directions on the box) and then add the raw shrimp (I seasoned with dill, paprika and garlic salt) cook on Stove Top High until it boils and then to Stove Top Low for about 20 minutes. We have a family of 6 and we love leftovers so that's why I made so much. You could half the recipe.
****
Shrimp & Vegetable Scampi*, By: Tricia Molloy McManus, June 27, 2014
I used the recipe from book I added 1½ cups sundried tomatoes, drained when sautéing garlic. When I added liquid and pasta, I added 2 cups frozen broccoli. During last few minutes I added olive oil and more white wine. That's it.
Fresh lemon wedges at the table when serving is a must. The Lemon really makes the dish awesome.
****
Shrimp Bobo (Bobó de Camarão)*, By:Kelly Cristina
Serves 8
Ingredients:
1 medium onion peeled and chopped
3 medium firm, ripe tomatoes, seeded and chopped
1 green and 1 red bell peppers, seeded and chopped
4 Tbs. finely cilantro, finely chopped
2 lbs (1 kg) manioc/cassava/yucca root, peeled, boiled with 1 cube of Knorr® Shrimp Bouillon Cubes, 3.1-Ounce Packages (amazon.com) water to cover after is fully cooked mash both liquid and the cooked yucca in the blender
1- 32 fl oz Kitchen Basics Cooking Stock Gluten Free Seafood
2 little packs sazon goya with azafron (amazon.com)
4 teaspoons extra-virgin olive oil
4 can of coconut milk
2 lbs of large shrimp, peeled, beheaded and deveined, with tails left on
1 clove garlic, minced
1 Tbs. salt
2 Tbs. dendê oil (Sabor Mineiro Dende Oil - 5.07 FL.Oz | Azeite de Dendê Sabor Mineiro -150ml - (PACK OF 01) ( amazon.com)
1 full spoon of chula red sauce pepper (optional)
Directions:
Prepare the manioc cream:
Cook the yucca with water to cover and one cube of Knorr® shrimp bouillon cubes, once the yucca is fully cooked let it cool down blend it and reserve I like to buy the goya yucca it comes peeled and frozen and it cooks in less than 20 minutes.
Prepare the shrimp: Rinse the shrimp well in plenty of cold running water.
Ninja mode Stove Top High combine the olive oil, onions drained & chopped, garlic, salt, cilantro, tomatoes, the peppers and the shrimp. Heat over Stove top Medium heat, stirring frequently. When hot, add the coconut milk, the azafron stirring after each addition to completely mix. Continue to cook for 5 minutes more, stirring constantly add the chula sauce.
Add the reserved manioc puree to the shrimps and continue to cook for 5 more minutes, stirring frequently. Just before removing from the heat, add the dendê oil and mix it in completely. Remove from heat, pour into a decorative deep serving platter, sprinkle with additional cilantro if desired and serve immediately.
A Bobó is a manioc cream or puree, which can be served unadorned or finished with shrimp. Depending on the recipe and on the cook the puree can be as thin as a soup or something more substantial. The word Bobó comes to Brazil from the language of the Ewe people who inhabited current-day Ghana, Togo and Benin and who were brought to Brazil as slaves in large numbers during the era of the trans-Atlantic slave trade. In their language, Bobó means "a dish made with beans." Today, there are no beans in Bobó, at least in Brazil. Instead the cream is made with manioc, a native South American staple and one to which Afro-Brazilian slaves took enthusiastically when they were introduced to it in the New World.
For anyone who has any culinary curiousity or interest in Brazilian cooking and eating traditions, going to Salvador or anywhere else in Bahia and not trying Bobó de Camarão at least once would be nearly as great a gastronomic sin as not trying acarajé while visiting Bahia. (Nearly as great, but not quite). Fortunately, Bobó de Camarão is easy to find in restaurants that feature local dishes and is a staple dish on buffet tables in Bahian self-serve restaurants. It's also quite easy to make, and can be a great centerpiece for a casual dinner for a small group. This recipe serves 8 well. White rice is an obligatory side dish, and if you add a green salad you have a complete meal.
****
Shrimp Boil For Two, By: Mary Ann Bethea, June 22, 2015
I just had the most amazing dinner. I basically used the recipe for Low Country Shrimp Boil on page 148 of the Ninja Cookbook. I made a few changes, and this is what I did:
Ingredients:
1 large can of beer (27 ounces)
1 tablespoon Old Bay Seasoning
3 bay leaves
12 ounce bag of frozen raw shrimp with tails and shells
4 ounces andouille sausage, cut into 4 pieces
2- 6 ounce Idaho potatoes, peeled and cut in half
2 ears of corn, broken in half
Directions:
Add all of the ingredients to your Ninja, except the shrimp.
Cover and turn to Stove Top High. Once it comes to a boil, continue cooking for 16 minutes.
Add shrimp. Cover and cook 3 more minutes.
****
Shrimp Fra Diavolo Over Angel Hair*, By: Rita Ramos, June 22, 2014
The Mister has been asking for shrimp fra diavolo so I thought I’d make that tonight. I prepared it a little differently than I did last time.
Ingredients:
12 oz raw medium shrimp, peeled, deveined and tail removed
12 oz angel hair pasta
1 teaspoon salt
1 tablespoon dried crushed red pepper flakes (adjust to taste)
Olive oil
1 medium onion, sliced
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1 cup dry white wine
4 garlic cloves, minced
1 teaspoon dried oregano
½ cup chopped fresh parsley - Italian (flat-leaf) is preferred; but the store didn’t have any so I used curly
¼ cup chopped fresh basil
Directions:
Toss the shrimp in a bowl with 1 teaspoon of salt and red pepper flakes.
Turn the Ninja 3-in-1 on to Stove Top High and heat approximately 3 tablespoons olive oil. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
Transfer the shrimp to a bowl and set aside.
Add the onion to the Ninja pot, adding 2 tablespoons of olive oil, salt and pepper (to taste) and a big pinch of sugar.
Stirring frequently sauté for 10 minutes or so until nicely caramelized. Once the onions are almost done, add the garlic.
When the onions are golden, add the tomatoes with their juices, wine, tomato sauce, tomato paste, and oregano. Set the Ninja to Stove Top Low, cover and simmer until the sauce thickens slightly, about 20-30 minutes.
When the pasta water is boiling and you’ve added your pasta and that’s cooking away merrily. Now would be a good time to return the shrimp, basil and parsley to the sauce and stir well.
When the angel hair was done cooking (al dente!) I added it to the sauce and mixed well.
Time to eat!
**Added comment** Photo By: MaryJo Powell, November 17, 2014
I tried the shrimp fra diavolo over angel hair in the recipe files tonight. It was very good and for those of you intimidated by some recipes it was really easy. I didn't have tomato sauce, fresh parsley or fresh basil so substituted tomato paste, dried parsley and dried basil. As I said it was easy, cook the shrimp and take them out. Add the onions and then the garlic and saute. Add the tomatoes, wine, and spices. Cook for 20 minutes put on the pasta (in a separate pot). Just before it is finished, turn off the Ninja and add the shrimp back to the pot. It made generous servings for 3 -- my husband (the meat and potatoes man) said next time he would like more shrimp so I will use a 1 lb not 12 oz of shrimp. Don't be afraid -- give it a try. We'll be making it again.
****
Shrimp Linguine*, By: Cherrie Koeppler Christel, November 22, 2016
Ingredients:
4 cups water
2 tablespoons oil
16 box of linguine pasta
½ cup chopped onion
garlic, minced – to taste (I bought the bottle kind)
1/8 cup olive oil
bag frozen shrimp - already cooked small shrimp with tails removed
salt and pepper – to taste
shredded Parmesan cheese
Directions:
To the Ninja pot, add water and the 2 Tbs.oil. Bring to a boil. Break the linguine in half. Add the pasta to the boiling water. Turn the Ninja to the Oven setting of 250°F. After 10 minutes, toss it around. Cook another 10 minutes. (Don't drain the extra water). Add the chopped onion, garlic, 1/8 cup olive oil, and frozen shrimp. Season with salt and pepper. Stir. Reduce the Ninja to the Buffet/ Warm setting to hold. Serve topped with some shredded Parmesan cheese. Everyone loved and it makes a big batch. Enjoy.
****
Shrimp Linguine Alfredo*, By: Barb Mitcheltree Black, June 6, 2015 – Cross Posted in Pasta
Ingredients:
1 qt half and half
4 Tbs. cream cheese
1 cup good grated parmesan
2 tsp garlic powder
2 sticks unsalted butter
2 bags frozen precooked baby shrimp
Linguine, or your favorite pasta
Directions:
Melt butter and add cream cheese. When soft, add half and half, parmesan cheese and garlic powder. Add shrimp. Simmer for 15-20 minutes on Stove Cook Low until thick. When starting to thicken up, add your shrimp. Add salt and pepper to taste. Serve over linguine pasta.
****
Shrimp Scampi*, By: Brittany Lyons, January 2, 2015
Ingredients:
12 oz package of frozen shrimp, boiled, peeled and chopped
1 pouch of the Campbell’s shrimp scampi sauce
1 pouch of water
2 Tbs. of butter
2 Tbs. minced fresh garlic
1 teaspoon onion powder
a big handful of spinach
3 large mushrooms, chopped
1 roasted red pepper, chopped
1 pound of angel hair noodles
Directions:
Add all of the ingredients, except the shrimp to the Ninja. Turn to the Oven setting of 300°F and cook for 20 minutes, stirring frequently. Add the shrimp the last 5 minutes. Stir.
****
Shrimp Scampi; An Easy Reminder of the North Shore of Oahu*, By: Sherman D Brown, October 11, 2014
Ingredients:
1 dozen large shrimp, shell-on & split
1 packet Good Seasonings Garlic & Herb, or Italian Salad Mix
1- stick butter; real butter, not margarine
3-4 lemons, thin sliced
Directions:
Turn your Ninja to Oven setting of 300°F and set the time for 20 minutes.
Melt the butter in the Ninja and place thinly sliced lemons on top of melted butter. Add shrimp atop the lemon slices. Sprinkle salad mix over shrimp. Cover with the lid. After 10 minutes of cooking time, turn shrimp over. When done...enjoy!
****
Shrimp Scampi Primavera*, By: Michelle Williams, April 14, 2016
Makes: 6 servings
Prep Time: 3 minutes
Cook Time: 27 minutes
Ingredients:
4 tablespoons butter
1 onion, diced
1 red bell pepper, cored, seeded and diced
2 cloves garlic, minced
1 teaspoon crushed red pepper
1 (16 ounce) package farfalle pasta, (bowtie)
2 cups water
1 cup chicken stock
½ cup white wine
1 cup broccoli florets
½ cup asparagus, cut into pieces
½ cup frozen peas
1 pound shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
¼ cup lemon juice (about 1 lemon), add a bit of zest from the lemon
2 teaspoons parsley, chopped
sea salt and freshly ground black pepper, to taste
2 tablespoons Parmesan cheese, grated
Directions:
Set the dial on the Ninja to Stove Top High. Allow to preheat for 3 minutes. Add the butter to the pot and melt. Add onion and bell pepper, and saute for 5 minutes until onion is translucent. Add garlic and crushed red pepper and saute another minute.
Set the dial on the Ninja to the Oven setting of 250°F. Pour in water, chicken stock and white wine. Add pasta, and stir to combine, making sure that all pasta is submerged. Place the lid on the Ninja and cook for 10 minutes.
Remove the lid and stir with a nonstick-safe cooking utensil. Place the rack on top of the pasta. Add the add broccoli, asparagus and peas. Replace the lid and allow to cook 8 minutes. Briefly he lid to add the shrimp. Replace the lid and cook another 3 minutes.
In the meantime, mix together the extra virgin olive oil, Dijon mustard, and lemon juice.
Remove the lid and lift up the rack. Dump the shrimp and vegetables in with the pasta. Turn the dial to the off position. Pour in the olive oil mixture and sprinkle with parsley, salt, pepper, and Parmesan cheese. Stir to combine. Serve and enjoy!
****
Shrimp Scampi*, Quick – Ninja Cook Book
This amazing dish needs almost no prep time! Add uncooked pasta to garlic-wine sauce and stir in frozen shrimp to finish heating at the same time the pasta is cooking.
PREP: 5 minutes • COOK: 25 minutes • SERVINGS: 4
Ingredients:
4 tablespoons butter
4 cloves garlic, minced
¼ teaspoon crushed red pepper
1 cup chopped fresh parsley
Salt and ground black pepper
½ cup dry white wine
4 cups water
1 package (1 pound) angel hair pasta, broken in half
1 pound frozen cooked, peeled, and deveined large shrimp
Directions:
Place butter into pot. Set to Stove Top High and heat until butter is melted. Stir in garlic, red pepper, half the parsley, salt, and black pepper into pot. Cook uncovered 5 minutes or until garlic is lightly browned, stirring occasionally.
Add wine, water and pasta to pot. Stir to submerge pasta in liquid. Set OVEN to 300˚F for 15 minutes. Cover and cook.
Add shrimp into pot. Set time for another 10 minutes. Cover and cook until pasta is tender and shrimp are heated through. Sprinkle with remaining parsley.
**Added comments:
Tink Bell - Today in my Ninja... I made Shrimp Scampi! I made a change in the recipe. While adding the ingredients, instead of me using white wine, I used Balsamic vinaigrette. Serve hot. I also poured garlic and melted butter on top ! Oh so yummy! I recommend it 100%!
Leslie Tuttle….We ended up squeezing some lemons on it and making it more like a scampi/Francese. Did anyone else try that recipe and feel the same way?
Beth Bampton…. My husband said the same thing. I am going to up the Garlic next time.
Leslie Tuttle.. Adding the lemon made all the difference. We'll probably up the garlic a lot and stick with adding the lemon again.
Amelia Mauriello Lolli…. I found it to be a bland as well. Next time I am thinking more garlic and some dry white wine.**
Amanda Harris- Added a can of artichokes to the shrimp scampi recipe in the files (and in the recipe book). It was delicious!!
Kathleen Kinner Michalak-Tonite I did the quick shrimp scampi. Added some broccoli & & lemon zest. Also added the shrimp peeled & raw. It turned out awesome. Luv adding a twist to things.
****
Shrimp Scampi with Angel Hair – Ninja Recipe Book Pamphlet
Ingredients:
4 tablespoons butter
4 cloves garlic, minced
¼ teaspoon crushed red pepper
1 cup chopped fresh parsley
Salt and ground black pepper
½ cup dry white wine
4 cups water
1 package (1 pound) angel hair pasta, broken in half
1 pound frozen cooked, peeled and deveined medium shrimp
Directions:
1. Place butter into pot. Set to Stove Top High and heat until butter is melted. Stir in garlic, red peppers, half the parsley, salt and black pepper into the pot. Cook uncovered 5 minutes or until garlic is lightly browned, stirring occasionally.
2. Add wine, water and pasta to pot. Stir to submerge pasta in liquid. Set Oven to 300°F for 15 minutes, checking after 10 minutes. Cover and cook.
3. Add shrimp into pot. Set time for another 10 minutes, cover and cook until pasta is tender and shrimp are heated through. Sprinkle with remaining parsley.
****
Shrimp Scampi with Linguini*, By: Susan Lupi Rau, September 21, 2015
Ingredients:
garlic powder – to taste
lemon pepper seasoning – to taste
4 oz grated cheese
4 cups of water
1 lb of linguini
1-2 boxes frozen shrimp scampi – depending on how much shrimp you would like
Directions:
Turn your Ninja to 325°F and add linguini with water. Stir occasionally to keep from sticking. Cook about 40 minutes or until done to your liking. Add shrimp the last 10 minutes. Stir in cheese when done, or add as a topping.
****
Shrimp Scampi with Zucchini*, By: Lacinda Ross, July 16, 2017
Ingredients:
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
½ teaspoon red pepper flakes, or more, to taste
¼ cup chicken stock
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1½ pounds (4 medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Directions:
Melt the butter in the Ninja on Stove Top Medium. (For those who do not have medium, use Stove Top High). Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Reduce to Stove Top Low. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes longer if you want softer "noodles".
Serve immediately, garnished with Parmesan and parsley, if desired.
****
Shrimp Stir Fry*, By: Fiona Roberts, April 28, 2015
I cooked chopped onions first, then added chopped mushrooms. Cook for a few minutes and then add carrots, cabbage, water chestnuts and red peppers, all chopped finely.
Cook for a further few minutes then add prawns and a sachet of sticky soy sauce.
Done on Stove Top High and served with angel hair pasta.
To die for!!!!
****
Shrimp Teriyaki*, By: Kelly Cristina
Ingredients:
2 lbs of raw deveined and clean tail on jumbo shrimp
1 medium onion make cuts about ¼ inch apart vertically
2 handfuls of baby peppers, cut it vertically ¼ inch apart
2 teaspoons of olive oil
1 jar of Teriyaki sauce I buy it at Stews Leonards
Directions:
On the Stove Top High add the olive oil, the onions and the peppers sauté for about 5 minutes add the shrimp and sauté for another 10 minutes until the shrimp is cooked, add the teriyaki sauce and it is done. I served with white rice and lettuce.
****
Simple Shrimp, By: Jimmy Wright
Ingredients:
1½ lbs peeled medium to large shrimp
1 can Ro-Tel
1 onion, chopped
1 large orange bell pepper, chopped
3½ tsp minced garlic
2/3 cup Australian White Burgundy Wine
1/3 cup water
2 tsp olive oil
Cajun spices
Directions:
Simple Shrimp tonight. Small can of Ro-Tel, ½ onion chopped, one orange bell pepper chopped, 3½ teaspoons of minced garlic, 2/3 cup of Australian white burgundy wine, 1/3 cup of water, 2 teaspoons of olive oil. Put all in Ninja on Stove Top High cooking until onion and bell pepper soft. Sprinkled in some Cajun spice. Placed rack in Ninja and spread out 1½ lbs of peeled medium to large shrimp. Turned Ninja to oven at 450° and steamed the shrimp for 8 minutes. Pulled rack out and dumped shrimp into the liquid/onion/pepper. Turned Ninja on Stove Top High until it was all boiling at a good roll. Served over Cajun dirty rice. Not too spicy but just right. Enjoy.
****
Shrimp Tostadas*, By: LeAnne Porter, August 9, 2014
Shrimp tostadas and Caesar salad. Clean shrimp cut into 3rds. Turn your Ninja to Stove Top Medium and sauté until cooked with little oil and favorite seafood seasoning. Put together and enjoy. We put little mayo on shell then shrimp and Pico de gallo.
****
Snow Crab Legs, By: Peggy Miller-Stephens, August 14, 2015
Add 5 cups of water to the pot. Place the rack in the pot. Add the crab legs. If you have a Ninja 4, set the Steam setting for 30 minutes. Once it beeped for the preheat setting, I checked after 15 minutes, they were heated through. The crab legs were perfect, and didn't have to heat the kitchen by boiling water. And I'm sure you know that clean-up was a snap. Have I said recently how much I love this thing?
**Added comment By: Aurelia Dougan McCollom – When using the Steam setting on the Ninja 4, you usually add water, hit the Preset and wait for the beep to signal the unit is ready; then add the rack and your food. The time will then count down, and beep twice when done.
**If you have the Ninja 3, use the Stove Top High setting. When it boils, start your time. Check after 15 minutes and decide your cooking time on the size of the crab legs.
** Carolyn Headley Stancik - Try throwing some Old Bay in the water.
****
Spicy Mussels, By: Barbara Callahan –Ninja Recipe Book
Ingredients:
2 Tbs. olive oil
1 small onion, chopped
½ small fennel bulb, chopped (about 2 cups)
½ tsp. salt
3 cloves garlic, minced
1 cup white wine
1 cup vegetable broth
½ red pepper (I am adding more)
2 lbs mussels, scrubbed
1 Tbs. fresh chopped parsley
Directions:
Pour oil in crock. Set to Stove Top High and heat oil. Add onion, fennel and salt to pot. Cook uncovered 10 minutes or until vegetables are very tender, stirring occasionally. Stir in garlic. Cook 1 minute, stirring often. Stir in wine, broth and red pepper.
Place mussels on wire rack. Place rack into crock. Set Oven to 350° for 10 minutes. Cover and cook until mussels are cooked. Place mussels into serving bowl. Stir parsley into broth mixture and pour broth mixture over mussels.
****
Steamed Lobster, Low Carb, By: Sandra Mancuso, June 15, 2014 – Cross Posted in Low Carb
Here's a low Carb for you! I steamed a lobster in the Ninja tonight! I put water in the pan about a ¼” above the bottom of the rack with a tablespoon of sea salt. Plugged the vent hole. I set my Ninja on Stove Top High, then waited for the steam to start. I then placed my 1.77 LB. lobster on the rack (he/she had been on ice since this morning). Waited for the steam to start and then timed it for 15 minutes. Enjoyed with drawn butter, simple, low carb and yummy!
****
Steamed Clams*, By: Olivia Polliard, August 20, 2014
1 cup Water,
1 Tbs. Lemon Juice,
½ Tbs. Minced Garlic,
1 Dozen fresh clams
Turn the Ninja on Stove Top High and add water, lemon juice and minced garlic. Bring to a rolling boil. Place the clams on the rack and place in the Ninja. Cover with lid. After 10-12 minutes, when the clam shells have opened, remove the clams and serve immediately. DISCARD clams that did not open.
****
Steamed Shrimp and Crab*, By: Dee Miner
Just always have. I put about 1½ cup of water on the bottom. Put all the food in the roasting rack and turned the oven setting to 425º and let steam for 20-30 minutes. I use salted butter for serving.
Trying the steamed shrimp and crab in my ninja.... threw in some minced garlic and sprinkled old bay seasoning. Finished and absolutely delish.
****
Steamed Tilapia with Herb Rice*, By: A.D. Scott, September 28, 2016 – Cross Posted in Layered Meals
Ingredients:
frozen tilapia –thawed & split
melted butter – enough to brush fish
seasonings to taste
2 cups reduced sodium chicken broth
3 Tbs. Kraft Olive Oil Vinaigrettes Roasted Red Pepper dressing
3 Tbs. Wishbone E.V.O.O. Garlic Basil Italian dressing
½ Tbs. butter
1½ cups Minute white Rice
water as needed
Directions:
Thaw and split the tilapia down the middle. Brush with melted butter and season.
Mix the chicken broth with the two dressings in a bowl. Pour into the bottom of the Ninja pot with the ½ Tbs. of butter. Place the lid. Using the programmed steaming function, set it for 15 minutes. (Or use the Stove Top High setting). When it comes to a boil, add the Minute rice. Stir. Place the fish on the rack and set into the pot. After coooking for 5 minutes turn to the Oven setting of 325°F. Stir and add a little water as needed to keep from sticking. The cooking time was between 10 and 15 minutes. Test for your desired doneness.
****
Steamer Clams, By: Dee Roberts-Kilpatrick
Ingredients:
2 pounds clams
1 cup white dry wine
2 tablespoons vegetable or olive oil
half a yellow onion, diced
5 garlic cloves, minced
4 cups of water
2 teaspoons sea salt
Directions:
1. Place pot in cooking system. Plug the unit into an electrical outlet. Turn the stove top dial to medium.
2. Add oil, onions, garlic and wine. Sauté for 6 minutes, stirring occasionally.
3. Add water, sea salt
4. Place roasting rack on top of the onion, water & wine mixture. Place clams inside the roasting rack. Place the lid on top of the Ninja. Set dial to Oven 425° & steam for 7 minutes. Lift roasting rack out, lean sideways and pour the steamers in the broth. Toss to coat, remove then serve!
****
Stir Fried Shrimp with Mango Mango Preserves, By: Mary Director, October 19, 2014
I used my Ninja 4 in 1 tonight for the first time. Dinner was a great success and so easy. This could be made in either Ninja or on the stove top easily.
Stir Fried Shrimp with Mango Mango Preserves
Ingredients:
1 lb pre-cooked shrimp (remove tails)
1 tablespoon water
1 heaping tablespoon Mango Mango Preserves
Directions:
Preheat your Ninja on Stove Top High for 5 minutes.
Add in all the ingredients and stir.
Stir frequently for 5 minutes.
Serve over steamed rice or pasta.
OR do stir fried veggies THEN add the Mango Mango Preserves and shrimp during the last 5 minutes of cooking.
We had pasta so reheated in the microwave and then added the stir fried shrimp to it.
It was a hit. Definitely would make again.
I had seen Mango Mango Preserves on Shark Tank ages ago. QVC had them promoting their product a few weeks ago, so I purchased the preserves through QVC.
****
Swordfish with Aloha Rice & Vegetables*, By: Michelle Williams, February 17, 2016
Ingredients:
1 cup long grain brown rice, uncooked
1 cup chicken stock
3 cups water
1 (8 ounce) can crushed pineapple, with liquid
½ cup green bell pepper, diced
½ cup onion, diced
1 tablespoon soy sauce, (liquid aminos is a suitable substitute)
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon ground ginger
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
3 carrots, peeled and cut into 2-inch chunks
1 cup broccoli florets
2 (3 ounce) swordfish steaks
1 teaspoon sesame seeds
sea salt and freshly ground black pepper, to taste
Directions:
Rinse the brown rice in 2-3 changes of water using a strainer.
Place the rice, chicken stock and 3 cups water in the Ninja pot and set the dial to Stove Top High. Bring to a boil (this takes approximately 10 minutes), then turn the dial to Stove Top Medium/Low. Place the lid on the cooker and cook for 20 minutes.
In the meantime, combine the pineapple, green bell pepper, onion, soy sauce, honey, vinegar, ginger, garlic powder and crushed red pepper in a bowl. Stir to combine. You may also use this time to prep the carrots and broccoli if necessary.
After the rice has cooked initially for 20 minutes, open the cooker. Pour in the pineapple mixture and stir to combine with rice. Replace the lid, and cook another 15 minutes.
Open the cooker. Insert the roasting rack. Place the carrots and swordfish steaks on top of the rack. Sprinkle sesame seeds, salt and pepper over vegetables and fish. Replace the lid and continue cooking covered for 10 minutes.
Open the cooker. Add broccoli and cook another 5 minutes.
Turn off the cooker. Remove the rack with the swordfish and vegetables. Scoop rice onto a plate and serve topped with swordfish and vegetables.
*Just a note - I'm a fan of frozen diced bell peppers and onions. Using them really helps to speed up the prep!
****
Thai Curry Mussels*, By: Monet P Sucgang Morse, April 19, 2015
Ingredients:
2 lbs mussels (you can use more)
2 Tbs. butter or coconut oil
2 garlic cloves chopped
1 sweet onion, diced
2 Roma tomatoes
¼ tsp salt
¼ tsp black pepper
2 Tbs. red curry paste
1 can of coconut milk
½ cup chicken broth
2 sprigs of green onion
Directions:
Turn your Ninja to Stove Top Medium on your 3, or Stove Top High on your 4.
Heat the butter, saute onion and garlic first. Then add tomatoes, salt and pepper cook until tomatoes are softened. Add red curry paste and mix. Add broth and coconut milk until mixture is smooth and starts simmering. Last toss in mussels. Cover and let it sit for about 5 minutes until they open. Chop green onion and toss it in the Ninja. Serve with bruschetta.
****
Tilapia & Asparagus*, By: Barbara Callahan, November 30, 2014
In your multipurpose pan, season your asparagus and tilapia with rosemary, garlic, salt & pepper. Add 3 cups of water to the pot. Place your rack and multipurpose pan. Turn to Oven setting of 350° for 30 minutes. Easy, easy!
****
Tilapia & Tomatoes*, By: Melissa Nonny Leskovar, September 1, 2015
Ingredients:
4 to 6 frozen Tilapia
2 chopped fresh tomatoes
Lemon pepper – to taste
1 clove of garlic, minced
1 tablespoon basil
½ teaspoon salt
2 cans cut green beans, drained
Directions:
Dice tomatoes and sweet peppers. Add garlic, basil, salt, and capers to the pot. Stir gently to mix. Add the fish. Set the Oven to 375°F for 10 minutes and cover. Place the green beans on top of the fish set oven to 375°F for another 10 minutes. Cover while cooking. Serve with rice or egg noodles enjoy. Rice was used in this recipe.
****
Tilapia*, By: Karen Westmoreland Upchurch, March 28, 2015
I fixed a recipe I found in Eating Well magazine using Tilapia instead of sole or flounder with garlic-almond-caper sauce. It was delicious.
Ingredients:
¾ cup all purpose flour (I used ½ almond meal, ½ flour)
Salt & pepper
2 large egg whites
2 Tbs. water
2-4 fish fillets
2 Tbs. canola oil (I used coconut oil)
1 Tbs. olive oil
½ cup sliced almonds
1-2 Tbs. roasted garlic (I used organic in a jar)
2 Tbs. capers
3 Tbs. lemon juice
Directions:
Mix flour with salt and pepper on wax paper. Whisk egg whites and water in shallow dish. Dip fillets in egg mixture, then dip into flour mixture, coating well. Heat canola oil in Ninja on Stove Top Medium. Add fish and cook until golden brown, transfer to baking sheet and keep warm. Add olive oil to Ninja (Stove Top Low heat) add garlic and almonds stirring till heated. Remove from heat; stir in capers and lemon juice. Pour sauce over fish & enjoy! I served with spiralized yellow squash.
****
Tilapia*, By: Toni Kersey Jones, November 18, 2014
I sprayed the rack with cooking spray, and put 4 cups of water in the bottom. Add the seasoned fish to the rack. Turn your Ninja to 325° and steam for 15 minutes. They did fall apart but it was delicious.
****
Tilapia*, By: Trish Obrien, September 8, 2014
Fresh tilapia, sprayed with I can't believe it's not butter, sprinkled with garlic pepper seasoning and Italian style breadcrumbs (on both sides). Baked in the Ninja for about 45 minutes @375° on the foil covered rack.
****
Tilapia Filets*, By: Matthew Angelo
Ingredients:
Tilapia filets
Salt and Pepper
Garlic powder
Season Salt
Adobo
Old Bay
Butter
Lemon
White wine
4 Cups water
Minute rice
Frozen peas
Directions:
I used the Ninja baking pan with the rack to make fish. I get the tilapia filets and season with salt, pepper, garlic powder, season salt, Adobo, and Old Bay. Then put pat of butter and lemon slices on each one and drizzle with a good dry white wine; something you would drink. Put 4 cups of water in bottom of the Ninja, 1½ cups minute rice, salt, and pepper. Put the rack inside the Ninja, then the pan. Turn to Oven setting of 375° for 20 minutes. The last few minutes add frozen peas to the rice. When the fish flakes apart, remove and add to tablespoons of butter to the rice. Stir and enjoy.
**Added comment by: Lynn Kegler - I used this recipe from the files but found that I did not have lemon or wine so like any respectable New Mexican I used Tequila and lime juice. It was yummy!
****
Tilapia Fillets, By: Gloria Berry, November 17, 2014
After asking for ideas on how to bake my tilapia fillet & my veggies....decided to put fish in foil with a marinade. I put cut zucchini & yellow squash in foil pack, and added carrots in a separate pouch. I turned my Ninja to the Oven setting of 325° degrees & start with the carrots 1st for about 10 minutes. I then added the squash & fish next for the next 15 minutes or so.
Gloria Berry dinner was good! I still need a bit of tweaking. I ended up cooking at 300°. My fish stuck to the foil but not enough to ruin it. Veggies were perfect for me as I like soft veggies; so now I'm thinking how I could have done the same thing but instead of putting the packets directly in the pan, I steam them while in the packets? I do have two of those silicone boats I got from QVC.....would that work? with or without putting their lids on? and stacked somehow on the wire rack.....comments?
****
Tilapia - Frozen Tortilla Crusted*, By: Fifi Engel, September 6, 2015
This is the frozen tortilla crusted tilapia from Costco that you can buy in the box. It is so good! Turn your Ninja to the Oven setting of 425°F for about 20 minutes on the rack. I chose to cook it longer than the original box instructions to get it a little crispier. I added some lemon/lime for flavor, but it is not necessary.
****
Tilapia Puttanesca*, By: Tina Nordhavn-Allman, September 25, 2014 – Ninja Recipe Book
Ingredients:
1 pound tilapia fillets
Salt and ground black pepper
2 tablespoons olive oil
3 garlic cloves, chopped
1- 28 oz can Italian plum tomatoes, drained and crushed
Crushed red peppers
10 pitted kalamata olives, chopped
2 tablespoons capers, drained and rinsed
1 teaspoon dried oregano leaves, crushed
Directions:
Season fish with salt and black pepper.
Pour oil into pot. Turn your Ninja to Stove top High and heat oil. Add fish to pot. Cook uncovered 5 minutes. Turn fish over and cook 2 minutes more. Remove from pot.
Add garlic to pot. Cook uncovered 1 minute, stirring often. Stir in tomatoes, red pepper, olives, capers, and oregano. Place roasting rack into pot. Place fish on rack. Set Oven to 350° for 5 minutes. Cover and cook until fish flakes easily when tested with fork. Serve fish with sauce.
****
Tomato Tilapia*, By: Tink Bell, December 6, 2014
Ingredients:
4 to 6 frozen Tilapia
2 chopped tomatoes
2 tablespoons drained capers
1 clove of garlic, minced
1 tablespoon basil
½ teaspoon salt
¾ pound fresh cut green beans
1 cup sweet peppers
Directions:
Dice tomatoes and sweet peppers. Add garlic, basil, salt, and capers to the pot. Stir gently to mix. Add the fish. Set the Oven to 375°F for 10 minutes and cover. Place the green beans on top of the fish set oven to 375°F for another 10 minutes. Cover while cooking. Serve with rice or egg noodles enjoy.
****
Tortilla Crusted Tilapia*, By: Ami Burch, February 22, 2015
Ingredients:
6 oz tortilla chip strips, approximately
3 tsp lime juice
¼ tsp gr. cayenne pepper
¼ cup cilantro (I used 1 Tbs. dried because that is what I had)
½ tsp chili powder
1/8 tsp cumin
1 tsp sea salt (less if using salted chips)
1 Tbs. butter, melted
4-6 tilapia filets
Flour
1 egg
Directions:
Preheat the Ninja to 375° with the pyramid mat.
In a food processor pulse tortilla strips. Add pepper, lime juice, cilantro, chili powder, cumin, sea salt and melted butter. Pulse until mixed. Pour onto a plate. Put flour on another plate. In a bowl beat egg until mixed. Place filets in flour to coat. Then put into egg to coat. Finally, coat filets with chip coating. Here's where you can bake or freeze. To bake now, put them in the Ninja on a pyramid mat and bake 20 minutes. I did put additional lime juice on towards the end of baking as well and raised temperature to 400° for the last 5 minutes.
****
Tuna Patties*, By: Fifi Engel, April 11, 2015
Here's what I did: I used 7 oz albacore tuna and added a dab of mayo, loads of parsley flakes and one egg. I mixed it all and formed patties out of them. I used Stove Top High to heat up olive oil to fry them in on each side until brown. Remove when done.
Chipotle Sauce, By: Fifi Engel, april 11, 2015 – Cross posted in Brines, Glazes, etc.
Chipotle Sauce: I used about 2 chipotle peppers in adobo sauce and added a little of the sauce as well to some mayo and blended in a blender. Everything is "to taste" so just see as you go along. I like quite a bit of the sauce on the tuna patties because it's just so good. I layered the patties and drizzled with the chipotle sauce on a bed of romaine with a side of white rice to go with the dish.
****
Wild Coho Salmon, By: Arlene Babiskin Gordon
Tonight I made my first partially layered meal. My own recipe creation
Wild Coho salmon with chunks of Trader Joe's frozen mango chunks, Israeli Couscous with raisins & coarsely chopped almonds with a side of stir fried Trader Joe's Cruciferous Crunch Collection.
Oven setting 350° for about 15-20 minute. The following was made in the Ninja:
Ingredients:
1 piece ¾ lb Wild Coho Salmon
Lots of chunks of Trader Joe's Frozen mango
1 cup Osem brand Israeli couscous
1¾ cups water (I had to add a little more after the salmon was done.)
large handful of raisins
large handful of whole almonds coarsely chopped
a little olive oil
Directions:
Added a little olive oil to pot, added water, couscous, raisin & almonds.
Stirred to mix all the ingredients.
Put in roasting rack. Put the salmon with the frozen mango chunks on a small aluminum foil broiler pan on the roasting rack.
The following was made in a chef's pan because I was afraid that the fish & couscous would get cold if I made it in the Ninja. Aurelia, I hope it's OK if I give the recipe since it wasn't made in the Ninja but could be done exactly as I did it.
1 bag of Trader Joe's cruciferous Crunch Collection which has chopped Kale, Brussel Sprouts, Broccoli, Green & Red Cabbage.
EVOO. Garlic powder & Italian herbs. Just stir fried it until done. Sprinkled some grated Romano cheese on top.
The fish & couscous came out great for my first time. I forgot to add curry powder to the couscous before cooking it. I knew I had left something out.
****
*Photo is available in the photo files.
YOU WILL FIND:
Apricot & Country Mustard Salmon*, - Ninja Recipe Book
Apricot Preserve Glazed Salmon & Brussel Sprouts with Red Onions*, By: Cathy Giovanine
Coconut Curry Salmon with Zucchini Noodles*, By: Michelle Williams, January 26, 2016
Cod Filets with Garlic Green Beans & Yukon Potatoes*, By: Ryan Frombach, August 23, 2016
Cod with Orange Glaze and Snap Peas, Ninja Recipe Book
Cod with Tomato Caper Sauce & Sugar Peas*, By: Deni Jay, May 17, 2014 -Ninja Recipe Book
Crab Legs*, By: Polly Fravel, May 23, 2015
Crab legs, Lobster Tails & Shrimp*, By: Wendy Smith Blankenship
Crispy Baked Basa (Swai Fish)*, By: Brenda Wagner, March 12, 2017
Dungeness Crab*, By: Kathy Olson, January 11, 2016
Easy Recipe for Perfect Fish, By: Jessica Conol
Fish & Vegetables*, By: Cynthia Valdez, March 20, 2015
Fish Cakes*, By: Michelle Painter Williams, April 28, 2016
Fish Packets*, By: Carol F Neuman, October 22, 2015
Fish Sticks, By: Diane Lombardo, August 28, 2014
Flounder Fantasy*, By: Arlene Babiskin Gordon, July 14, 2014
Frozen Lobster Crab Cakes from QVC*, By: Christina Beck Meixell, January 1, 2017
Gorton's Crunchy Breaded Fish Filets*, By: Tammy Ullrich, November 17, 2014
Garlic Parmesan Shrimp with Angel Hair Pasta and Broccoli*, By: Carol Raffin Ames, January 20, 2015
Haddock, By: Chrissy Collura, October, 17, 2014
Halibut, By: Tamara Sedgwick, June 15, 2014
Indian Style Shrimp*, By: Corliss Buchheit, March 4, 2016
Layered Mahi Mahi Dinner*, By: Kathleen Sanden
Lemon Pepper Salmon*, By: Scott Undercoffler, August 24, 2015
Lemon Pepper Talapia*, By: Scott Undercoffler, August 24, 2015
Lobster Tails*, By: Ricci Brown, March 15, 2015
Lobster Tails, By: LeAnne Porter
Lobster Tails, Beer & Steamed Cajun Shrimp*, By: Sigrid Arielle Moore, November 22, 2016
Lobster with Fried Rice*, By: Leeanne Carr, December 28, 2014
Low Country Boil*, By: Tammy Ullrich, May 31, 2016
Low Country Boil*, By: Theresa McDonald, May 24, 2015
Low Country Boil - Meatless*, By: Aurelia Dougan McCollom, April 5, 2019
Low Country Steamer*, By: Michelle Williams, January 24, 2016
MahiMahi with Citrus Sauce, Ninja Recipe Book – MahiMahi Modified, By: Tim McBride, March 24, 2015
Maple Salmon*, By: Mina Thompson, December 7, 2015
Marinated Salmon*, By: Arlene Babiskin Gordon
Orange Roughy, By: Lora Schweiger-Schnuckel, September 6, 2015
Panko Parmesan-Crusted Tilapia, Ninja Recipe Book, September 11, 2014
Papi's Shrimp & Sausage Pouch*, By: Jimmy Wright, August 24, 2014
Papi's Pepper Garlic Shrimp*, By: Jimmy Wright, July 24, 2014
Quick Shrimp*, By: Kelly Cristina
Quick Shrimp with a Twist *, By: Tammy Mullin Marsh
Salmon*, By: Anna Caya, August 8, 2017
Salmon*, By: Tammy Mullin Marsh, November 4, 2014
Salmon Filet Spinach Salad Bake*, By: Deborah Walczak, May 8, 2015
Salmon Filets and Quinoa
Salmon Pasta Casserole, By: Arlene Babiskin Gordon – Cross Posted in Pasta
Salmon Patties*, By: Penny Hand, March 9, 2016
Salmon Patties, By: Aurelia Dougan McCollom
Salmon Scrambler*, By: Melissa Cooper, June 14, 2015
Salmon with Garlic and Peas on Top*, By: Wendy Smith Blankenship
Scalloped Oysters, By: Betty Link Jordan, November 16, 2014
Seafood Italiano with Pasta, By: Margaret Zukoski, July 11, 2015
Seafood Linguini*, By: Linda LeClair, May 2, 2015 – Cross Posted in Pasta
Seafood Stew, Hearty, Ninja Cook Book
Sesame Teriyaki Salmon*, By: Kelly Cristina
Shrimp Alfredo*, By: Barbara Nelson, June 28, 2015 – Cross Posted in Pasta
Shrimp Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, January 28, 2019
Shrimp & Crab Boil*, By: Kelly Crenshaw, June 15, 2016
Shrimp & Garlic Pasta, By: Cathy Schultz, February 14, 2015 – Cross Posted in Pasta
Shrimp & Sausage Pasta*, By: Jessica Stiffler Hogan, January 20, 2015 – Cross Posted in Pasta
Shrimp & Vegetable Scampi*, By: Tricia Molloy McManus, June 27, 2014
Shrimp Bobo (Bobó de Camarão)*, By: Kelly Cristina
Shrimp Boil For Two, By: Mary Ann Bethea, June 22, 2015
Shrimp Fra Diavolo Over Angel Hair*, By: Rita Ramos, June 22, 2014, Photo* & Comment By: MaryJo Powell, November 17, 2014
Shrimp Linguine*, By: Cherrie Koeppler Christel, November 22, 2016
Shrimp Linguine Alfredo*, By: Barb Mitcheltree Black, June 6, 2015 – Cross Posted in Pasta
Shrimp Scampi*, By: Brittany Lyons, January 2, 2015
Shrimp Scampi; An Easy Reminder of the North Shore of Oahu*, By: Sherman D Brown, October 11, 2014
Shrimp Scampi Primavera*, By: Michelle Williams, April 14, 2016
Shrimp Scampi, Quick*, – Ninja Cook Book
Shrimp Scampi with Angel Hair – Ninja Recipe Book Pamphlet
Shrimp Scampi with Linguini*, By: Susan Lupi Rau, September 21, 2015
Shrimp Scampi with Zucchini*, By: Lacinda Ross, July 16, 2017
Shrimp Stir Fry*, By: Fiona Roberts, April 28, 2015
Shrimp Teriyaki*, By: Kelly Cristina
Shrimp Tostadas*, By: LeAnne Porter, August 9, 2014
Simple Shrimp, By: Jimmy Wright
Snow Crab Legs, By: Peggy Miller-Stephens, August 14, 2015
Spicy Mussels, By: Barbara Callahan – Ninja Recipe Book
Steamed Lobster, Low Carb, By: Sandra Mancuso, June 15, 2014 – Cross Posted in Low Carb
Steamed Shrimp and Crab*, By: Dee Miner
Steamed Tilapia with Herb Rice*, By: A.D. Scott, September 28, 2016 – Cross Posted in Layered Meals
Steamer Clams, By: Dee Roberts-Kilpatrick
Stir Fried Shrimp with Mango Mango Preserves, By: Mary Director, October 19, 2014
Swordfish with Aloha Rice & Vegetables*, By: Michelle Williams, February 17, 2016
Thai Curry Mussels*, By: Monet P Sucgang Morse, April 19, 2015
Tilapia & Asparagus*, By: Barbara Callahan, November 30, 2014
Tilapia & Tomatoes*, By: Melissa Nonny Leskovar, September 1, 2015
Tilapia*, By: Karen Westmoreland Upchurch, March 28, 2015
Tilapia*, By: Toni Kersey Jones, November 18, 2014
Tilapia*, By: Trish Obrien, September 8, 2014
Tilapia Filets*, By: Matthew Angelo
Tilapia Fillets, By: Gloria Berry, November 17, 2014
Tilapia - Frozen Tortilla Crusted*, By: Fifi Engel, September 6, 2015
Tilapia Puttanesca*, By: Tina Nordhavn-Allman, September 25, 2014 – Ninja Recipe Book
Tomato Tilapia*, By: Tink Bell, December 6, 2014
Tortilla Crusted Tilapia*, By: Ami Burch, February 22, 2015
Tuna Patties*, By: Fifi Engel, April 11, 2015
Wild Coho Salmon, By: Arlene Babiskin Gordon
Apricot & Country Mustard Salmon*, By: Christine Sei Law – Ninja Recipe Book
The liquid in the bottom of the pot keeps the salmon moist and flavorful. This dish has amazing flavor and its surprisingly easy to make — with ingredients right from your pantry.
PREP: 5 minutes • COOK: 10 minutes • SERVINGS: 4
Ingredients:
2 cups water
¼ cup apricot preserves
2 tablespoons country
Dijon-style mustard
1½ pounds salmon fillets
Salt and ground black pepper
Directions:
Stir preserves and mustard in bowl.
Pour 2 cups of water into pot. Season fish with salt and black pepper. Place fish on roasting rack. Spread preserve mixture on fish. Place rack into pot.
Set Oven to 400˚F for 20 minutes (for thick fillets), checking after 10–15 minutes for desired doneness.
****
Apricot Preserve Glazed Salmon & Brussel Sprouts with Red Onions*, By: Cathy Giovanine
(Using 2 Ninja’s)
Ingredients:
Salmon
½ Cup Smucker’s Apricot Preserves
Water
Directions:
Turn your Ninja to 350° and preheat for about 10 minutes.
Place your salmon in your Ninja baking pan and place on the rack.
Cook for about 25 minutes. For the glaze, using a small bowl, add a little water to the Smucker’s Apricot Preserves.
Once the salmon is done remove it from the baking pan.
Pour the apricot mixture in the Ninja baking pan then add the salmon back on top. Cook for a few minutes. Then spoon the glaze over the salmon and serve it up with the Brussel sprouts.
2 Tbs. butter (or Olive oil)
Red onions, chopped
Brussel sprouts, halved
While the Salmon is baking, start your 2nd Ninja about 10 minutes after the 1st. Turn to Stove Top High and melt the butter. Add the chopped red onions and sauté for a few minutes. Add the Brussel sprouts and cook until slightly brown, and tender.
****
Coconut Curry Salmon with Zucchini Noodles*, By: Michelle Williams, January 26, 2016
Ingredients:
2 tablespoons yellow curry paste
1 sweet onion small in size, halved and sliced
1 red bell pepper seeded, halved and sliced
2 garlic cloves pressed
1 (14.5 oz) can coconut milk
1 dash fish sauce
¾ pound salmon skinned, deboned and cut into 2 fillets
1 zucchini spiralized
Directions:
Set the dial on the Ninja to Stove Top High. Allow to preheat for 3 minutes.
While the unit preheats, prepare the onion. When the cooker is hot, add the yellow curry paste and onions. Stir the onions around with a wooden spoon to coat them with the curry. Allow to cook for 5 minutes.
While the onion is cooking, prepare the bell pepper and garlic, as well as the salmon if you haven't already. Add the bell pepper and garlic once the onions are tender, cooking an additional 2 minutes.
Pour in the coconut milk and add a dash of fish sauce. Stir to combine.
Place the salmon fillets on top of the curry mixture. Place the lid on the cooker and steam for 9 minutes.
In the meantime, spiralize the zucchini. Once the 9 minutes has passed, open the cooker and place the zucchini delicately on top of the fish. Replace the lid and steam for an additional minute.
Turn off the cooker, and remove the lid. Use tongs to remove the zucchini noodles to wide bowls. Place a salmon fillet on top of each mound of zucchini, then ladle on the sauce with the onions and bell peppers.
**Added comments by: Michelle Williams -
If you don't keep fish sauce on hand, a dash of soy sauce would be a suitable replacement—just don't use too much as it's a slightly different flavor.
I really love yellow curry paste, but it is difficult to find unless you go to an Asian food mart, order online, or make your own. (I make my own usually.) It would be OK to use something like green or red curry paste, but it will be a different flavor than the yellow curry—although still delicious!
Here's the Yellow Curry Paste recipe I use. It's not my own recipe, but one from a very popular recipe site. I've made it several times very successfully, and it yields a wonderful flavor very close to what you get at the Thai restaurants.
Yellow Curry Paste
Ingredients:
7 dried hot red chilies (long ones of the cayenne variety)
5 ounces shallots, chopped (140g)
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
10 garlic cloves, peeled and chopped (10 if small or 5 if large)
1 inch piece fresh ginger, peeled and chopped (2 1/2cm)
½ teaspoon white pepper powder
1 teaspoon curry powder
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped
½ teaspoon ground turmeric
Directions:
Soak the red chilies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
Put the chilies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
Blend, by pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
What you do not use immediately should be refrigerated or frozen.
****
Cod Filets with Garlic Green Beans & Yukon Potatoes*, By: Ryan Frombach, August 23, 2016
My wife is out of town for 10 days and I am cooking for 3 kids, in between running them to sports. I bought my Ninja 3-1 and it's a life saver....the kids were happy and I had them to practice early!
Ingredients:
3 Cod filets
½ lb green beans
Fresh garlic, minced
olive oil
kosher salt
Creole seasoning
12 size “B” Yukon potatoes
Directions:
If the fish is frozen, thaw in the refrigerator. Add olive oil, kosher salt and fresh garlic to season the beans and potatoes. Add the vegetables to the Ninja rack. Place 2 cups of water into the pot and place the rack. Turn to the Oven setting of 375°F, and steam for 15 minutes. Place the cod which has been seasoned with the Creole seasonings on the rack with the vegetables and steam an additional 10 minutes.
****
Cod with Orange Glaze and Snap Peas, Ninja Recipe Book
Ingredients:
2 teaspoons canola oil
1 teaspoon ground ginger
2 cloves garlic, minced
1 bunch green onions, sliced
2/3 cup orange juice
1/3 cup water
2 teaspoons reduced-sodium soy sauce
1 tablespoon sugar
4 frozen uncooked cod fillets, 1-inch thick
2 cups sugar snap peas
Directions:
Pour oil into pot. Set to Stove Top High and heat oil. Add ginger, garlic, and half the green onions to pot. Cook uncovered 3 minutes or until garlic is tender, stirring occasionally.
Stir orange juice, water, soy sauce, and sugar into pot. Place frozen fish into the multipurpose pan. Place roasting rack into pot. Place pan on rack. Set Oven to 325°F for 15 minutes. Cover and cook 5 minutes.
Place snap peas on top of the fish. Cover and cook 5 minutes or until the fish flakes easily when tested with fork and snap peas are tender-crisp, checking for doneness after 3 minutes of cooking time. Serve fish and snap peas with orange sauce and sprinkle with remaining green onions.
****
Cod with Tomato Caper Sauce & Sugar Peas*, By: Deni Jay, May 17, 2014 - Ninja Recipe Book
Ingredients:
2 medium tomatoes, chopped
½ cup white wine
2 tablespoons drained capers
2 cloves garlic, minced
1 tablespoon chopped fresh basil leaves
½ teaspoon salt
4 cod fillets (about 1 pound)
¾ pound sugar snap peas
Directions:
Stir tomatoes, wine, capers, garlic, basil, and salt in pot. Add fish to pot. Place snap peas on fish. Set Oven to 375˚F for 10 minutes. Cover and cook until fish flakes easily when tested with a fork and snap peas are tender-crisp.
Prep: 5 minutes • Cook: 20 minutes • Servings: 4
****
Country Shrimp Stuffed Bell Peppers, By: Stephanie Foley, August 30, 2016 – Cross Posted in Vegetables
Ingredients:
5 to 6 (I used 5 since that fit in multipurpose pan) large bell peppers, tops cut off (discard stems from tops and chop remaining pepper tops, set aside) and remove seeds & membrane
1-1½ lbs. medium shrimp, peeled and deveined
½ stick unsalted butter
½ cup chopped onions
½ cup chopped celery
¼ cup chopped green onions
2 teaspoons minced garlic
¼ cup fresh chopped parsley
1 can cream of shrimp soup, plus ½ soup can water
1 (8 oz.) can of tomato sauce
1 can hot or mild Ro-Tel tomatoes and green chilies
2 tablespoons Worcestershire sauce
2 cups cooked rice (cooked in Ninja, rice steamer or regular range top)
1 teaspoon or more (to taste) of Tony Chachere's Seasoning (Cajun seasoning of choice)
1½ cups shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Add 3-4 cups of lightly salted water, for five minutes. Remove and drain on paper towel. Spray the Ninja multipurpose pan or any oven safe pan that fits with Pam or lightly grease. Add the parboiled bell peppers. Discard the water from the pot and wipe it dry.
Still using Stove Top High, melt butter and saute chopped onions, bell peppers tops, celery and garlic for 5 minutes. Add the shrimp, Ro-Tel tomatoes and seasoning. Cook for 3 to 4 minutes or until shrimp is light pink in color. Do not overcook the shrimp.
Add Worcestershire sauce, cream of shrimp soup, water, parsley, and tomato sauce to mixture in pot. Reduce the heat to Stove Top Low. Stir well. Cover and simmer for 3 minutes. Turn off the Ninja and gradually add the cooked rice & ½ cup of the cheddar cheese to the shrimp mixture and mix gently.
Fill each bell pepper with shrimp and rice mixture. Place the remaining cheese on top of each pepper. Cool. Wash and dry the pot. Place the pot back in the Ninja base with lid. Turn to the Oven setting of 325°F. Place the multipurpose pan with filled bell peppers on the rack and carefully lower it into the pot. Cover with lid and bake for about 25 minutes or until cheese is bubbly on top. Yummy!
****
Crab Legs*, By: Polly Fravel, May 23, 2015
I used 3 lbs of frozen crab legs. The ice was rinsed off under cold water. Pour 2-3 cups of water into the Ninja and set on Steamer setting (P-11). When the water was boiling and it beeped, I placed rack in with 1½ lbs of crab legs. Steam for 11-12 minutes. If they were fresh, I would have steamed them 7-8 minutes, (P-7). The remaining 1½ lbs can be steamed while first are being eaten. This was the first time I've used the Steamer setting and it worked perfectly. First beep when water is boiling and food is to be placed, and second beep when time has expired and food is ready. Hubby says to do them again soon.
**These were fixed using the Ninja 4 and the Preset Steamer Function.
***Freshener tip for the pot: squeeze ½ lemon into steaming water, then place the lemon on the rack. Steam 10-11 minutes while enjoying last crab legs.
****
Crab legs, Lobster Tails & Shrimp*, By: Wendy Smith Blankenship
I steamed seafood in my Ninja the other night. It turned out awesome! I put crab legs, lobster tails and shrimp in altogether along with the water on bottom and set on Oven for 400° and steamed for about 20 minutes!
Tammy Mullin Marsh.. Any seasoning? I was thinking a packet of Italian dressing mix would be good on that......just the dry packet. Thanks for the great idea!!!!
Wendy Smith Blankenship No I did not use any seasoning. I gave everyone a little bowl of melted butter with garlic in it for dipping!! I am not sure you could taste the seasoning through the shell fish. You could try though! I was so surprised how easy and tasty this was!
I use it on shrimp and it gets into the meat through the shell. I never would have thought to do shell fish in the Ninja. You are genius
In the pot I put 2 tails, about 4 clusters of crab legs and a couple handfuls of shrimp all at one time. What I did was make batches. We were feeding six people. It turned out great
I put it on the basket! I put water in the bottom. I really did not measure the water. I just put it up to the basket. After a couple batches I did add more water.
****
Crispy Baked Basa (Swai Fish)*, By: Brenda Wagner, March 12, 2017
"Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish."
Ingredients:
¼ cup mayonnaise
1 tablespoon stone ground mustard
1 teaspoon ketchup
¼ teaspoon paprika
¼ teaspoon hot pepper sauce
1 pound swai fish
1½ tablespoons olive oil
1 cup finely crushed Ritz Crackers, Panko crumbs, crushed croutons, or potato chips
salt and pepper to taste
1 clove garlic, minced
1 lemon, sliced (optional)
Directions:
Turn the Ninja to the Oven setting of 375°F to begin preheating the Ninja while preparing your ingredients.
In a bowl, thoroughly blend the mayonnaise, mustard, ketchup, paprika, and hot pepper sauce. I dipped the fish in the sauce instead of olive oil then in bread crumbs-so the fish was cooked with the sauce right on it.
Season the fish with salt, pepper and garlic powder. Arrange the fish in the multipurpose pan and top with garlic and (optional) lemon slices. Place the rack in the Ninja pot and place the pan. Bake for 30 minutes.
These baked up with a nice coating that were pretty crispy. (I did not spray on the extra olive oil). I used an 1/8 cup mayonnaise and an 1/8 cup sour cream (instead of ¼ cup mayonnaise). Baking time was almost 30 minutes total time for the fish to be flaky. I coated the fish with the sauce and pressed in the crumb mixture.
*Added comment:
Double the sauce and make few hours before dinner for flavors to meld. I dipped the fish in the sauce instead of olive oil then in bread crumbs-so the fish was cooked with the sauce right on it. Or if you prefer. Serve with the mayonnaise sauce mixture.
****
Dungeness Crab*, By: Kathy Olson, January 11, 2016
Ingredients:
½ package of penne pasta
2 Tbs. butter
2 Tbs. olive oil
2 cloves garlic, chopped
6 sundried tomatoes, sliced thin
¾ meat from a fresh cracked crab
juice of ½ lemon
1 cup parmesan cheese - divided
Directions:
Add pasta to Ninja pot. Cover with about 2 inches of water. Turn to Stove Top High and boil until desired tenderness. Drain. Place in a bowl and set aside.
Turn to Stove top High and heat butter and oil in the pot. Add garlic and tomatoes. Stir. Add the crab meat. Sauté. Stir in the juice from the lemon and ½ cup parmesan cheese. Return the penne to the pot. Stir well. Sprinkle with the remaining parmesan cheese. Place the lid. Turn to Buffet/Warm setting for about 5 minutes, or until penne is warmed through.
It was WONDERFUL!
****
Easy Recipe for Perfect Fish, By: Jessica Conol
Ingredients:
1½ lb of white fish
1 teaspoon of butter or oil
1 teaspoon of garlic
10 mushrooms sliced
1 small onion diced
Israel Pearl style couscous (I found mine at Target in the ethnic food isle)
1 can 14 oz of chicken broth
1 bunch of broccoli or asparagus
salt & pepper for fish uncooked fish
Directions:
This is a layered meal.
Sauté with butter, onions, garlic, and mushrooms in bottom till onions are translucent
Add couscous with 1 can of broth
Next, layer the vegetables (broccoli or asparagus)
Season fish and place in the mesh steamer basket and place on top of vegetable/couscous (fish layered over the couscous)
Cover and cook for 15-20 minutes until the fish is done white
****
Fish & Vegetables*, By: Cynthia Valdez, March 20, 2015
1. Put the rack in the Ninja.
2. Add 2-3 cups of water.
3. Make a boat out of aluminum foil and put it on the steam rack. Prick some small holes in the foil using a knife.
4. Season your veggies and fish. Place veggies on the bottom, fish on top.
5. Set oven to 350° for 25 minutes and you're done.
I think this would also work well if you used a flavor infusion to replace the water like wine, juice, or Mojo. It’s a similar technique as the steam roasting function in the Ninja Cookbook. I haven't tried that yet but it is an idea that could possibly work.
****
Fish Cakes*, By: Michelle Painter Williams, April 28, 2016
This recipe uses cooked fish, leftover fish equally 2 servings. I poached 2 pieces of pollock in the Ninja just to make these fish cakes. If yours are leftover make sure bones, breading and skin are removed.
This is a forgiving recipe you can use canned tuna or salmon, leftover fish, crab or shrimp. The vegetables are what make this tasty and different! Also, it doesn’t taste fishy because of the vegetables. The first time I made it I had no onions but added a parsnip; that was my favorite combination! This time I used a leek I had instead of onion. Fresh herbs are nice if you have them but not necessary for success!
Ingredients:
2 servings of cooked fish
1-2 carrots (depending on size)
1-2 stalks of celery
small onion
½ cup soft bread crumbs (I used gluten free)
2 eggs
handful of fresh herbs, dried are fine too, I used fresh dill,thyme and parsley.
¼ tsp each: seafood seasoning, tumeric, pepper, season salt, chives - (use the spices and herbs you like. I'm adding tumeric to anything I can for the health benefit!)
½ tsp salt
Directions:
Put the veggies in a food processor and mince. Remove the minced veggies and put the fish and fresh herbs in and mince.
Combined the fish and vegetables in a bowl add the spices, stir well. Add the bread crumbs, mix well. Add the eggs one at a time- you may need just one to bind the mixture. I used two. I didn't think one held it together enough. Form into 6 cakes.
Heat the Ninja to Stove Top High. Add 1Tbs. olive oil. Once the oil is hot add three patties to the Ninja pot. Brown patties on both sides. Repeat with the remaining cakes.
****
Fish Packets*, By: Carol F Neuman, October 22, 2015
Ingredients:
4 Tbs. of margarine or butter
2 packets of Knorr chicken flavored rice
16 oz package of frozen Asian stir fry vegetables - Westpac brand Quick and Easy stir fry vegetables was used
4 cups of water
2 fish packets – (cod, some spices of choice sprinkled on the fish and 2 Tbs. of margarine.
Directions:
Turn the Ninja on Stove Top High. Melt the 4 Tbs. of margarine or butter. Add the chicken flavored rice, stir fry vegetables and water. Wrap the fish in foil. Place the two fish packets the top of the mixture so they can be steamed while the rice and vegetables are cooking. Turn the Ninja to the Oven setting of 300°F, for 30 minutes. Place the lid on and walk away.
****
Fish Sticks, By: Diane Lombardo, August 28, 2014
Fish sticks were fine in the Ninja. They just took a little longer than in the oven. They were nice and crisp too. I cooked them at 425* for about 35minutes, rather than the 25 minutes on the package. At the suggestion of Sue Karasek Nottmeier I covered the rack with foil and sprayed the foil with PAM.
****
Flounder Fantasy*, By: Arlene Babiskin Gordon, July 14, 2014
That’s what my husband named it.
It’s Flounder, vegetables & Couscous
Ingredients:
1½ cups Israeli couscous
2 14.5 oz cans Del Monte no salt added diced tomatoes
1 bag Dole Asian Salad
2 Tbs. lime juice more or less as desired
1 Tbs. Savory Spice Brand mild Chili powder; any brand would be fine. More chili powder if desired.
Cilantro to taste
3 cans water (more as needed a little at a time)
7 thin pieces of flounder fillets
Directions:
I started at Stove Top High, then went to Low as the couscous started thickening.
Add everything but the flounder to the Ninja pot. When couscous is almost thickened, place the slices of flounder on top. After I added the fish I kept the temperature on Stove Top Low. Carefully stir the mixture so the couscous doesn’t stick to the bottom of the pot. Also try to do it so the pieces of flounder don’t break. Cook until the flounder is no longer translucent. If they break, no problem. Total time about 30 min.
As I mentioned above my hubby named it Flounder Fantasy; maybe because he really liked it. We had enough for two night’s dinners.
****
Frozen Lobster Crab Cakes from QVC*, By: Christina Beck Meixell, January 1, 2017
While preparing the cakes, turn to the Oven setting of 350°F, to begin preheating the Ninja. Remove from packaging. Place in the multipurpose pan. Brush both sides with melted butter. Set the rack in the Ninja and place the pan. Cook for 15 minutes. After the 15 minutes, increase to 400°F for 15 minutes.
****
Garlic Parmesan Shrimp with Angel Hair Pasta & Broccoli*, By: Carol Raffin Ames, January 20, 2015
Ingredients:
3 cups water
1 box angel hair pasta
2 jars of Ragu Parmesan Garlic Sauce
1 bag frozen chopped broccoli
red pepper flakes, to taste
1 bag of frozen, already cooked shrimp
Directions:
Stir together ingredients, except shrimp. Cook on Oven setting 325°F for about 15 minutes. Stir in a bag of frozen, already cooked shrimp and cook for about 3 minutes more.
****
Gorton's Crunchy Breaded Fish Filets*, By: Tammy Ullrich, November 17, 2014
Gorton's Crunchy Breaded Fish Filets
Cover the rack with nonstick foil. Turn your Ninja to Oven setting and bake at 425° for 40 minutes. NO water. Place your lid. I did turn them over at 20 minutes.
****
Haddock, By: Chrissy Collura, October, 17, 2014
I put a little butter in the bottom of the ninja with a few slices of lemon and a few sprigs of thyme. Put the haddock in and seasoned them with a little spray butter, parsley and paprika, set on steam for 10 minutes. It was done in about 8 and was delicious. I used about 1½ lbs of fish. Also put the Brussel sprouts on rack above the fish. They took about 5-7 minutes longer than the fish. Next time I'll cut them in half.
I didn't add much liquid, besides the butter. I knew that the haddock created its own liquid while cooking. At the 10 minute mark, there was still liquid left. I did watch to see if more liquid was needed toward the end.
****
Halibut, By: Tamara Sedgwick, June 15, 2014
I don't sear the fish! I just put it in a pie pan pour in Yoshida, (a cross between teriyaki and sweet and sour sauce) about ¼ inch and bake. Halfway through, CAREFULLY turn over!
**Added comment by: Aurelia Dougan McCollom - Tamara Sedgwick.. about how long do you cook the halibut?
Tamara Sedgwick Lol, Aurelia! I want to be a smarty pants and say "Until it's done!" The truth is that it completely depends on the piece of fish. I use a standard when baking of 10 minutes per inch of thickness of my fish, usually average 350° in the oven. Halibut will be flaky and white when done, NOT opaque. You don't want to overcook good fish! I also do tilapia, sole and salmon the same way! I also use the microwave in a pinch to cook fish. It works best for thinner fish filets in the microwave. I like my salmon and halibut in a steak cut rather than a filet cut.
****
Indian Style Shrimp*, By: Corliss Buchheit, March 4, 2016
Ingredients:
1 tablespoon of olive oil
1 onion, chopped
1 heaping tablespoon of minced garlic
2 pounds of peeled and cleaned shrimp
1- 48 ounce can crushed tomatoes, (or more if desired)
1 tsp cayenne pepper
1tsp curry powder
1 tsp ground powder ginger
2 tsp parsley flakes
1 tsp garlic powder
2 tsp salt
2 packets of Splenda or one tablespoon sugar
½-1 cup sour cream
flour or corn starch slurry, (optional for thickening)
Directions:
Turn the Ninja to Stove Top High. Add the olive oil and saute onion and garlic. Add shrimp. Try to leave shrimp a little under cooked. Remove them from the pot. Add crushed tomatoes, cayenne pepper (or more if you like heat), curry, ginger, parsley flakes, garlic powder, salt, and Splenda or sugar. Cook until bubbling hot. Return the shrimp and stir in sour cream depending on how creamy you want it. Turn to the Oven setting of 425° for about 10 minutes. Adjust any seasonings you prefer. I use a LOT of cayenne, because my kids and husband love spicy foods, I don't. If you would like it to be of a thicker consistency just add in a flour or corn starch slurry, which is nothing more than a couple of heaping tablespoons of one of those with mixed flour or more tablespoons of water .
****
Layered Mahi Mahi Dinner*, By: Kathleen Sanden
Ingredients:
2 Mahi Mahi filets
½ cup Italian seasoned Panko bread crumbs
3 Tbs. Parmesan cheese
¼ cup slivered almonds
¼ tsp paprika
1 Tbs. honey mustard
Directions:
Mix the dry ingredients together. Brush the fish filets with honey mustard and then flip them and coat them in the dry mixture. Put the filets in the all purpose pan.
This is a take-off from the Tilapia recipe in the Ninja 150 Recipe Book.
One box of cheesy scalloped potatoes
Mix the scalloped potatoes as directed on the box in the Ninja on Stove Top High. When everything is mixed and melted turn the Ninja to the Oven setting on 350°. Put the rack on top of the potatoes and the all purpose pan with the filets on the top of the rack. Cover and cook for 25 minutes. Check the fish, remove the rack and stir the cheesy scalloped potatoes. Replace the rack and fish and cook until the fish is flaky. Not only was the fish perfectly steamed, but the potatoes got a little crusty on the bottom which gave them an appealing look when stirred. My husband maintained the potatoes could not have been from a box! I am still being amazed by this Ninja.
****
Lemon Pepper Salmon*, By: Scott Undercoffler, August 24, 2015
Season the frozen Salmon filet and vegetables as desired. (Mrs Dash Lemon Pepper, green beans and carrots were used in this recipe). Add butter or mist with oil or a butter mist. Wrap separately or together in a foil pouch. Turn your Ninja to the Oven setting of 425°F for 60 minutes.
**The vegetables in this recipe were actually fixed separately.
****
Lemon Pepper Talapia*, By: Scott Undercoffler, August 24, 2015
Season the frozen Tilapia filet and vegetables as desired. (Mrs Dash Lemon Pepper, green beans and carrots were used in this recipe). Add butter or mist with oil or a butter mist. Wrap separately or together in a foil pouch. Turn your Ninja to the Oven setting of 425°F for 45 minutes.
**The vegetables in this recipe were actually fixed separately.
****
Lobster Tails*, By: Ricci Brown, March 15, 2015
Place 2 cups of water in the pot. Turn to Stove Top Medium setting. I fixed six lobster tails on the rack. Steam them for 14 minutes. Drizzle and dip in garlic butter......YUM!!!
****
Lobster Tails, By: LeAnne Porter
My lobster tails were small; put 4 in the basket, baked at 400° for 20 minutes or until done.
****
Lobster Tails, Beer & Steamed Cajun Shrimp*, By: Sigrid Arielle Moore, November 22, 2016
Ingredients:
Shrimp, fresh
Lobster tails, fresh
Old Bay Seasonings
Lemon juice, to taste
1 can of dark beer
1 can water
Lobster tails: the same, except brush with garlic and butter
Directions:
Marinated the shrimp and lobster seperately, in Old Bay & Lemon juice for 30 minutes.
Add the beer water to the pot. Place the rack with the shrimp. Steam for 15 minutes on the Oven setting of 400°F.
Turn the Ninja to Stove Top High. Brush the marinated lobster tails with garlic and butter. Sear the tails for less than a minute to get the golden color. (Make sure the lobster tails are patted dry before searing or they won't get brown).
I have the 3-in-1 so I used the oven steam method.
****
Lobster with Fried Rice*, By: Leeanne Carr, December 28, 2014
You can use whatever seafood or chicken, or whatever you have- or just follow this recipe as is. Fried rice with lobster served with yum-yum sauce - it was so good!
Ingredients:
2 to 3 cups cooked rice (I used leftover from Chinese takeout that I had frozen & thawed)
2 Tbs. sesame oil
1 small white onion, chopped
1 cup frozen peas (or fresh if you have them)
6 or 7 mini carrots chopped
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 Tbs. chopped green onions (optional)
Directions:
Preheat a Ninja to Stove Top High. Pour sesame oil in the bottom. Add white onion and carrots and fry until tender. Add frozen peas. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. I added my cooked leftover cooked lobster - but you could add any leftover seafood or meat at this point. I stirred & then switched to warm after about 2 minutes.
Add chopped green onions if desired. For the rice I used defrosted Chinese rice that I had frozen. But you can cook rice in the morning or night before and refrigerate & then use in this recipe.
I also added some leftover cooked broccoli (& I think you could add whatever you wanted depending on what’s in your fridge) when I added the lobster. Served it with homemade yum-yum sauce - it was awesome & quick! I think the yum-yum sauce is good if you add seafood to this (I'll send the link if you'd like). Happy holidays Ninja friends!
****
Low Country Boil*, By: Tammy Ullrich, May 31, 2016
I just looked through the other posts to get an idea of times. (We usually do this outside in big pots). It's just hubby and I so I wanted smaller batch.
Ingredients:
3 cups water
1 package smoked sausage, sliced
6 small corn on the cob
5-6 red potatoes, quartered
1 onion, quartered
16 oz. bag of frozen shelled shrimp
1 Tablespoon Louisiana concentrated crawfish and shrimp boil*
*Caution: bottle says 1 tablespoon per 5 pounds of shrimp. We have one pound and hubby wants it spicy. I've never used this before. I hope he's not ruined this for me. He still wants to add more.*
Directions:
Add all ingredients except shrimp.
Turn the Ninja to Stove Top High.
Bring to boil and boil for 20-30 minutes, or until potatoes and onion are tender.
Add the shrimp and cook for 3 minutes.
****
Low Country Boil*, By: Theresa McDonald, May 24, 2015
Ingredients:
4 cups water
1½ Tbs. of Old Bay seasoning
1½-2 lbs of little red potatoes
1 package Kielbasa Sausage
1 Vidalia onion, sliced
6 frozen corn niblets
1½ pounds large shell-on shrimp – (16-20 count)
Directions:
I used the Ninja 4-1 Low Country Boil recipe as a timetable.
Turn your Ninja to Stove Top High. Add the water and Old Bay seasoning and bring to a boil. Add potatoes, (to cover the bottom), sausage, onion and corn niblets. Return to boil. Place the lid on and cook for about 25-30 minutes or until potatoes are tender. Add the shrimp for another 4 minutes. It turned out so good. Next time I think I will add just the potatoes & onions for the first 10 minutes so it won't take so long to come back up to a boil.
****
Low Country Boil - Meatless*, By: Aurelia Dougan McCollom, April 5, 2019
Ingredients:
4 cups water
1½ Tbs. of Old Bay seasoning or Zatarain’s Crab Boil
1½-2 lbs. of little red potatoes
1 Vidalia onion, quartered
6 frozen corn niblets
1½ pounds shell-on shrimp or you can remove beforehand
*If you want to add meat: 14-16 oz. package smoked sausage, cut into thick chunks, diagonally
Directions:
Add the all of the ingredients, except the shrimp to the pot. Place the lid. Select the Steam setting of 25 minutes. Add all of the ingredients except the shrimp. (I did not wait for the pre-cook down time to add the ingredients. I added it early.) Check the tenderness of the potatoes and corn. (This was the perfect time for my recipe.) When tender, add the shrimp. Stir. Cook only until the shrimp turn pink. Remove to a platter and enjoy.
I choice the Steam setting so I wouldn’t have to watch the clock. It does it automatically for me.
*If you would rather just use the Stove Top High setting:
Add the all of the ingredients, except the shrimp to the pot. Place the lid. Turn the Ninja to Stove Top High. When it begins to boil, time for 25 minutes. Check the tenderness of the potatoes and corn. When tender, add the shrimp. Stir. Cook only until the shrimp turn pink. Remove to a platter and enjoy.
****
Low Country Steamer*, By: Michelle Williams, January 24, 2016
Ingredients:
4 cups water
1 lemon, quartered
1 onion, sliced thick
1 stalk celery, cut into 4 pieces
4 red potatoes
2 corn on the cob, cut in half
½ pound smoked sausage, cut into thick chunks on the diagonal
½ teaspoon Creole seasoning such as Zatarain's
½ pound shrimp peeled, deveined and rinsed
cocktail sauce, for serving
sour cream, for serving
Directions:
Set the dial on the Ninja to Oven at 350℉. Pour 4 cups water into the cooker, and add the quartered lemon—squeezing out some of the juice. Insert the roasting rack, and arrange the onion slices and celery to create a bed for the remaining ingredients.
Arrange the potatoes and corn on top of the onion and celery, then add the sausage chunks. Sprinkle with some Creole seasoning. Place the lid on the cooker and allow to steam for 30 minutes.
Remove the lid and place the shrimp on top of the mixture. Sprinkle with Creole seasoning and replace the lid. Steam for an additional 5 minutes until the shrimp is pink.
Remove the shrimp, sausage, corn and potatoes to a serving dish. Serve the shrimp with cocktail sauce and sour cream for the potatoes.
****
MahiMahi with Citrus Sauce, Ninja Recipe Book – MahiMahi Modified, By: Tim McBride, March 24, 2015
This delicious dish is steamed with the infusion of soy and citrus to create both a tasty entrée and delicious sauce at the same time.
Prep: 5 minutes Cook: 8-10 minute Servings:4
Ingredients:
1 cup water
1 tablespoon olive oil
1 cup white wine
½ cup orange juice
2 tablespoons soy sauce
1 tablespoon lime juice
4- 4 ounce mahimahi fillets
Salt and pepper, to taste
4 teaspoons Chinese five-spice powder
1 teaspoon sesame seed
2 teaspoons butter
Directions:
1. Add water, olive oil, white wine, orange juice, soy sauce, and lime juice to the pot. Set the dial to Steamer. Set timer to 10 minutes.
2. Meanwhile, season each fillet with salt and pepper, five-spice, and sesame seeds.
3. When beep sounds, use oven mitts to carefully place the rack into pot and cover, checking after 8-10 minutes for desired doneness.
4. With oven mitts, carefully remove rack from pot.
5. Whisk butter into the sauce at bottom of the pot.
6. Divide sauce among plates and top with the fish.
Ninja Tip: Add 4 cups of baby spinach to the sauce after you add the butter, stir to wilt then top the fish with the sauce and wilted spinach.
** Added comment by Tim McBride - I modified a bit because I don't care for soy sauce. I also used some tajin spice (Mexican lime powder) in place of the Chinese five spice powder. I also added a little chopped fresh basil with the butter at the end. Served over yellow rice (poured the sauce over both the Mahi and rice) and green beans on the side. It was spectacular and I highly recommend it. Very quick and easy.
It called for 4 filets, but I did two smaller ones that were from the frozen bag of Mahi Mahi from Kroger. Just thawed them out and knocked it out!!
(sorry, no pics)
****
Maple Salmon*, By: Mina Thompson, December 7, 2015
Ingredients:
24 oz Salmon
5 or 6 tablespoon real maple syrup
3 tablespoons soy sauce
1 clove garlic
¼ teaspoon garlic salt (I used garlic powder, did not have garlic salt)
1/8 teaspoon ground black pepper
Option pinch of salt since I did not have garlic salt
Directions:
1. In a small bowl, mix all the ingredients except salmon.
2. Place salmon in shallow baking dish & cover with maple syrup mixture. Cover the dish & marinate salmon in the refrigerator 30 minutes, turning once
3. Turn your Ninja to the Oven setting of 400°F.
4. Add 2 cups of water to the pot.
5. Cover the rack with foil; place the rack in the Ninja.
6. Place the salmon on the rack; cook fo 25 minutes or until it easily flakes with a fork.
Option- I put paper towel between the pot and the lid to catch the moisture when taking the lid off.
****
Marinated Salmon*, By: Arlene Babiskin Gordon
Marinated Salmon served with roasted red potatoes & carrots
Ingredients:
2 pieces boneless salmon about 4-6 oz each
4 medium red potatoes leave skin on
6 regular size carrots
Cumin, I just sprinkle it on never measure
Olive oil enough to coat vegetables
Marinade
5 Tbs. honey (more if you want)
¼ tsp ground ginger
¼ cup orange juice
1 clove garlic minced
2 Tbs. low sodium soy sauce
Directions:
Mix the marinade ingredients together in a microwave safe dish & heat in the microwave for 1 minute.
Put the salmon pieces in a pan that will fit on the Ninja roasting rack. I used the one that came with the Ninja.
Pour marinade over salmon & marinate for 2 hours in the refrigerator. I used Sockeye salmon which had skin on it so I marinated the pieces skin side up so the flavors would get into the flesh of the salmon.
Cut the potatoes & carrots into chunks mix together with cumin and olive oil & place in the cook pot. I used the Oven setting 425° degrees for 30 min. I kept checking & stirring some piece got a little burnt but it didn’t affect us from eating all of it. When the vegetables were done, I wrapped them in foil & put them in the toaster oven to keep warm. I wiped out the cook pot, added 2 cups of water & a little vermouth placed the salmon on the roasting rack. Set to oven 400° for about 20 minutes.
I put a salmon piece on each plate. Heated the marinade that was left in the pan with a little Wondra® flour (I didn’t have corn starch) in a small saucepan when slightly thickened spooned it on top of each piece of salmon. Add the potatoes & carrots to the plate.
This was my first attempt at steam cooking & the salmon was so moist.
****
Orange Roughy, By: Lora Schweiger-Schnuckel, September 6, 2015
Well, I may take back all the negative things I said about the Ninja 4 in 1. I baked Orange Roughy in there tonight and I think it was about the best fish I have ever eaten!! And the kitchen isn't hot from oven!! Yay!!
Turn your Ninja to the Oven setting of 400°F. Add a little buttered flavored olive oil to the multipurpose pan. Sprinkle the frozen Schwan's Orange Roughy with sea salt and garlic powder. Place the pan on the rack inside your Ninja. Bake for 45 minutes. It was moist and melt in your mouth!
****
Panko Parmesan-Crusted Tilapia, Ninja Recipe Book, September 11, 2014
Ingredients:
½ cup seasoned Japanese-style bread crumbs (panko)
2 tablespoons grated parmesan cheese
½ teaspoon paprika
1 package (12 ounces) frozen tilapia fillets 94 fillets)
2 tablespoons Dijon-style mustard
Directions:
Stir bread crumbs, cheese and paprika on plate.
Place unwrapped frozen fish into multi-purpose pan, overlapping edges slightly to fit. Brush frozen fish with mustard. Sprinkle with bread crumb mixture. Place pan on rack into top of pot. Set Oven to 425° for 40 minutes. Cover and cook until fish flakes easily when tested with fork.
****
Papi's Shrimp and Sausage Pouch*, By: Jimmy Wright, August 24, 2014
Ingredients:
3 ears of corn cut 1.5 to 2"
1 large red onion, sliced
½ lb polish sausage cut 1½“ thick.
1 lb medium shrimp, deveined and peeled
¼ cup olive oil
3 cloves of garlic
Crushed red & black pepper, to taste
A couple of pinches of Gumbo fillet
Directions:
Preheat Ninja with your Oven setting for about 10 minutes. While preheating add corn, onion, sausage, shrimp, olive oil, & red & black pepper to a bowl and mix. Spread evenly in 3 foil pouches with a clove of garlic in each pouch with a couple of pinches of Gumbo fillet. Turn your Ninja to Oven setting at 400° and cook for 20 minutes. Place them directly in the pot on the bottom, not on the rack. You can place them so they over lap.
****
Papi's Pepper Garlic Shrimp*, By: Jimmy Wright, July 24, 2014
Ingredients:
1/3 rd stick of butter
6 tablespoons olive oil
5 heaping tablespoons black pepper
4 cubes of frozen garlic cubes
1 tablespoon onion powder
1½ lbs of shrimp
2 handfuls of cherry tomatoes
Directions:
Slowly melt butter then add all other ingredients and allow ingredients (except shrimp and tomatoes) to combine flavors Turn to Stove Top High. When hot add shrimp. After 2 or 3 minutes turn shrimp. Add tomatoes. Cook another 2 or 3 minutes. Enjoy.
****
Quick Shrimp*, By: Kelly Cristina
PREP: 5 minutes • COOK: 25 minutes • SERVINGS: 4
Ingredients:
4 tablespoons butter
4 cloves garlic, minced
¼ teaspoon crushed red pepper
1 cup chopped fresh parsley
Salt and ground black pepper
½ cup dry white wine
4 cups water
1 package (1 pound) angel hair pasta, broken in half
Directions:
1 pound frozen cooked, peeled, and deveined large shrimp Place butter into pot. Set to Stove Top High and heat until butter is melted. Stir in garlic, red pepper, half the parsley, salt, and black pepper into pot. Cook uncovered 5 minutes or until garlic is lightly browned, stirring occasionally.
Add wine, water and pasta to pot. Stir to submerge pasta in liquid. Set Oven to 300˚F for 15 minutes. Cover and cook.
Add shrimp into pot. Set time for another 10 minutes. Cover and cook until pasta is tender and shrimp are heated through. Sprinkle with remaining parsley.
****
Quick Shrimp with A Twist*, By: Tammy Mullin Marsh
PREP: 5 minutes • COOK: 25 minutes • SERVINGS: 4
Ingredients:
4 tablespoons butter
½ bag shredded carrot
4 cloves garlic, minced
¼ teaspoon crushed red pepper
1 cup chopped fresh parsley
Salt and ground black pepper
½ cup dry white wine
4 cups of chicken broth
½ cup water
1 package (1 pound) angel hair pasta, broken in half
zest and juice of one lemon
Directions:
1 pound frozen cooked, peeled, and deveined large shrimp Place butter into pot. Set to Stove Top High and heat until butter is melted. Stir in garlic, ½ bag shredded carrot, red pepper, half the parsley, salt, and black pepper into pot. Cook uncovered 5 minutes or until garlic is lightly browned, stirring occasionally.
Add wine, chicken broth, & water and pasta to pot. Stir to submerge pasta in liquid. Set Oven to 300˚F for 15 minutes. Cover and cook.
Add shrimp into pot. Set time for another 10 minutes. Cover and cook until pasta is tender and shrimp are heated through. Also when it was close to done I added the zest and juice of one lemon. Sprinkle with remaining parsley. It was not short on flavor at all!
****
Salmon*, By: Anna Caya, August 8, 2017
Ingredients:
Salmon filet (I used skinless)
Pour 2 cups of water – for the pot
Marinate Salmon in with orange juice, soy sauce, minced garlic, and honey.
1 Tbs. honey
2 Tbs. minced garlic
1 cup orange juice
½ cup soy sauce
Directions:
Mix marinade prior to pouring over Salmon.
Let Salmon marinate for at least an hour, but a better flavor if you can go 2-3 hours.
Add the water to the Ninja pot. Turn the Ninja to the Oven setting of 400°F.
Place the salmon on the rack. (I have had success with covering the rack with foil or leaving it uncovered. (Members have sprayed the rack and or foil with oil to keep from sticking – Aurelia Dougan McCollom). I foiled due to using skinless and making less mess.
Bake 20-25 minutes.
****
Salmon*, By: Tammy Mullin Marsh, November 4, 2014
Trying salmon tonight. I usually season it with Spike but am out. Hmmmm. So. Went with lemon pepper. Don't really feel like cooking. Olive oil in the pot. Skin on. Turn to Oven setting of 375°F. We shall see. Seems like when the skin is crispy it is easier to remove. That's why I did not use the rack.
****
Salmon Filet Spinach Salad Bake*, By: Deborah Walczak, May 8, 2015
Ingredients:
Salmon filet
8 oz. box mushrooms, sliced
1 box grape tomatoes, cut in half
fresh spinach
salt, pepper, granulated garlic, to taste
French dressing
Directions:
Mix mushrooms, tomatoes, seasonings and dressing. Place your salmon in the multipurpose pan. Pour mixture over the salmon. Pour 2 cups of water into the Ninja. Place your rack and the pan on top. Turn your Ninja to the Oven setting of 375°F for 20-30 minutes and steam until salmon flakes.
****
Salmon Filets and Quinoa, By: Julene Hibberd Dotson Evans
I made salmon filets and quinoa tonight...it turned out pretty yummy...no oil, very low cal.
Ingredients:
2 salmon filets (these were thawed, but frozen may have worked better.)
1 cup chard wine
1 cup chicken broth
1 cup rinsed quinoa
1 cup rinsed mushrooms
Directions:
Set Ninja to Oven setting at 350°. Add wine, broth, quinoa and mushrooms and stir. Season salmon on rack and place rack atop quinoa mixture. Cook for 15 minutes, remove salmon and allow quinoa to cook another 5-7 minutes.
Serve with side salad.
****
Salmon Pasta Casserole, By: Arlene Babiskin Gordon – Cross Posted in Pasta
Ingredients:
1 box tricolor pasta I use Barilla
1- 16 oz package frozen mix vegetables which includes (carrots, peas, string beans, corn & sometimes depends on the brand lima beans)
*1- 6 oz can pink or red salmon
Cumin to taste (I don’t measure)
(sometimes I use curry powder or Garam Masala instead of Cumin)
a little milk which helps the cumin etc. blend in better
4 oz or more of shredded sharp cheddar cheese
a little EVOO to keep it moist
* sometimes I use chick peas as the protein instead of the Salmon
Directions:
Add everything including the pasta. Set Oven to 325° and stir occasionally adding liquid as needed, (at least 2 cups water or broth). Bake about 20-25 minutes. Just before taking it out, add the topping and cook about 5 minutes more or so. Now, it won't come out crispy on top, but you can transfer to an oven proof dish and put the topping under the broiler for a few minutes.
****
Salmon Patties*, By: Penny Hand, March 9, 2016
Ingredients:
2 small cans salmon, drained
1 egg
About 2/3 cup bread crumbs
Salt & pepper – to taste
Directions:
Mix and make 4 patties. Brown patties on both sides using Stove Top High; using 1 tablespoon of oil in the pot. Serve with a salad.
****
Salmon Patties, By: Aurelia Dougan McCollom
Ingredients:
1 can (16 ounces) salmon
1 small onion, finely grated
2 tablespoons minced fresh parsley
ground black pepper, to taste
¼ teaspoon of Cajun seasoning, to taste, optional
¼ teaspoon of Old Bay seasoning, or to taste, optional
2 large eggs, well beaten
1 to 1½ cups fine dry bread crumbs
3 tablespoons butter
Directions:
In a medium bowl, add salmon and liquid. Flake with a fork, remove or mash any bones, (they are edible). Mix in grated onion, Cajun and Old Bay seasonings, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about ½ to ¾ cup, to make thick enough to shape into 6 patties. Roll patties in ½ cup bread crumbs. Refrigerate 15-30 minutes to firm up.
Preheat the Ninja on Stove Top High. Add the vegetable oil and brown patties on both sides until you get a golden brown color.
Place on paper towel to remove any excess oil.
Serves 6.
****
Salmon Scrambler*, By: Melissa Cooper, June 14, 2015
Ingredients:
1 lb fresh salmon cubed
¼ cup cherries tomatoes, halved
* marinate salmon and tomatoes in oyster sauce and aminos.*
1 Tbs. Ghee
1 small diced sweet potato
3 small diced red potatoes
Mixed vegetables, your choice of mixture
3 eggs, beaten
Rice, your choice
Directions:
Turn Ninja to Stove Top High. Add ghee and heat. Add the potatoes and cook for 5 minutes, or until potatoes become fork tender. Add drained salmon mixture. Cook another 7 minutes. Remove all from Ninja, and set aside. Add your choice of mixed vegetables. (Ours included spinach, onions, green peppers, cucumbers). Sauté for 3 minutes. Add salmon mixture back to your Ninja. Mix. Add 3 beaten eggs to the top. Let sit for a few minutes, then scramble softly until eggs have set.
Serve over rice of choice. Serves 4. I served over jasmine rice.
****
Salmon with Garlic and Peas on Top*, By: Wendy Smith Blankenship
This is a layered meal I made in the Ninja. It's rice with the water on the bottom and salmon with garlic and peas on top. Put on oven at 350° for about 10-15 minutes! It was great too!
For the rice I used the 10 minute rice and you just follow the directions on box.
I have a recipe book for the Ninja and the guides are in that book.
Mary Director Thank you Wendy. I will go check the cookbook. We use regular rice not the 10 minute, so will have to see what changes I will need.
Wendy Smith Blankenship I have also learned that if the rice or whatever you put on bottom is starting to look dry, you can add more water as you go so it does not dry out!
The salmon turned gray but it was still cooked!
For rice . I used the 10 minute rice and followed the directions on box . It worked! If you feel you need more water for rice you can. I think I did add a little more water because I wasn't sure if fish was finished but it was! It turned out good!
****
Scalloped Oysters, By: Betty Link Jordan, November 16, 2014
Ingredients:
½ chopped onion (about 1/3 cup)
2 slices of bacon, chopped
2 Tbs. butter
4 slices of cubed dry toast
a few squirts of Tabasco and Worcestershire Sauce
drained pint of oysters (stewing size)
Directions:
Turn your Ninja to Stove Top High and lightly fry up onion and bacon, in butter. Add the 4 slices of cubed dry toast, Tabasco and Worcestershire Sauce. Stir and mix well. Spray the pan that came with Ninja and layer ½ the crumb mix. Add the oysters and the remaining crumb mix on top. Turn your Ninja to Oven setting of 425° and bake for about 30 minutes until browned and oysters are done.
REALLY good - hubby said it was a "keeper". Since I can't eat much in the way of fried foods, this was easy and good. Sorry - no picture - the dish was empty - we couldn't wait to dig in and it went "POOF!"
****
Seafood Italiano with Pasta, By: Margaret Zukoski, July 11, 2015
I went galloping gourmet with my Ninja last night!
Ingredients:
1 lb shrimp
1 lb Patagonian scallops
2 Tbs. olive oil
1 clove crushed garlic
2- 24 oz jars quality pasta sauce
½ cup red wine
1- 20 oz package frozen ravioli
Directions:
Turn your Ninja to Stove Top High while preparing ingredients. Add oil and sear the shrimp, scallops and garlic. Add the pasta sauce and wine. Stir. Add the ravioli. Gently stirring them into the sauce. Turn your Ninja to Stove Top Low for 30 minutes. Stir gently to keep from sticking. It came out perfect!! Water is not needed. It made a wonderful seafood sauce!!
****
Seafood Linguini*, By: Linda LeClair, May 2, 2015 – Cross Posted in Pasta
Ingredients:
1 pound of bay scallops, the small ones
1 pound of shrimp, raw or already cooked
1 package crab meat, crumbled
2-15 oz cans of white clam sauce
1 lb of linguini
1- 26 oz jar of pasta sauce, your choice of flavor
4 cups of water
Grated cheese, optional
Directions:
Turn your Ninja to Stove Top High and sauté scallops for just a few minutes. Add remaining ingredients. Turn to Oven setting of 300° for 25 minutes. Stir gently, occasionally. When done, sprinkle with grated cheese, if desired. Enjoy. ** Added comment - Next time instead of the spaghetti sauce we thought we would try a can of petite tomatoes and some seasonings.
****
Seafood Stew, Hearty, Ninja Recipe Book - Cross posted in Stews
Ingredients:
2 Tbs. olive oil
1 medium onion, chopped
1 bulb fennel, thinly sliced crosswise
1 clove garlic, chopped
½ tsp crushed red pepper
1 cup dry white wine
1 cab (14.5 ounces) diced tomatoes, undrained
½ pound large sea scallops
¾ pound cod fillets, cut into 1-inch pieces
½ pound uncooked jumbo shrimp, peeled and deveined
2 pounds mussels, scrubbed
1 loaf crusty Italian bread, sliced and toasted
Directions:
Add oil, onion, fennel, garlic, and red pepper to pot. Set to Stove Top High. Cook uncovered 3 minutes or until onions are tender, stirring occasionally.
Stir in wine and tomatoes. Cover and set to Slow Cook High for 3-4 hours. After 3 ½ hours, add seafood and cook for 20-30 minutes or until mussels open and seafood is cooked through. Discard mussels that di not open. Serve with bread.
**added comment** Photo by: Scott Schroeder
Today I tried the Seafood Stew from the Ninja cookbook. I couldn't find any mussels, so I settled for some canned clams. I haven't tried a full bowl yet, but what I've tasted is excellent. My first time cooking with fennel (I had to look up a picture on my phone in the produce section of Hy-Vee).
****
Sesame Teriyaki Salmon*, By: Kelly Cristina
Is so easy to prepare: a steak of salmon size as you wish, set the Oven mode on the Ninja 425°, let it sear the salmon will start frying and bake on its own fat, turn the salmon with a spatula so it can be a little crunch after 25 minutes add the Sesame Teriyaki sauce let it sit for another 5 minutes and it's ready. I served with white rice and asparagus.
****
Shrimp Alfredo*, By: Barbara Nelson, June 28, 2015 – Cross Posted in Pasta
Ingredients:
1 lb linguini – (I used spaghetti)
1 jar Bertolli Alfredo Sauce
1 can petite diced tomatoes, with juice
4 cups water
1 lb Shrimp (I used thawed, frozen that had already been peeled and deveined)
Crushed Red Pepper, to taste – (I used ¼ tsp, more should have been used)
Directions:
Layer pasta, tomatoes, and sauce in your Ninja. Pour water over the top. (I poured some of the water into the sauce jar to rinse it out before adding it to the Ninja.
Turn you unit to the Oven setting of 350° for 30 minutes.
Stir regularly to keep pasta from sticking together. After the pasta softens, add the crushed red pepper. About 7 minutes before time is up add the shrimp and stir.
I suggest serving in bowls with garlic or crusty breads to enjoy all of the sauce.
****
Shrimp Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, January 28, 2019
Ingredients:
3-4 cups water - I used just under 3 cups, depends on how thick you want it
1- 16 oz. box angel hair pasta
olive oil – see directions
½ tsp. sugar
2 jars of Ragu Parmesan Garlic Sauce - use some of the water to rinse out the jars
1 bag frozen chopped broccoli
red pepper flakes, to taste
1 bag shrimp frozen - easy peel, cleaned & deveined - 26-30 count
1- 14.5 oz. can petite diced tomatoes, with juice
1 medium onion, sliced
1 tablespoon tomato paste
1 cup dry white wine
4 garlic cloves, minced
1 teaspoon dried oregano
½ cup chopped fresh parsley - Italian (flat-leaf) is preferred; but the store didn’t have any so I used curly
¼ cup chopped fresh basil
Salt and ground black pepper
Directions:
Toss the shrimp in a bowl with 1 teaspoon of salt, 1 tsp olive oil, and red pepper flakes.
Turn the Ninja to Stove Top High. Heat 2-3 tablespoons olive oil. Add the shrimp and sauté both sides (just until pink). Do not overcook. Transfer the shrimp to a bowl and set aside.
Add the onion to the Ninja pot, adding more olive oil, salt and pepper (to taste) and sugar.
Stirring frequently sautéing until nicely caramelized. Once the onions are almost done, add the garlic and tomato paste. Stir to cook the tomato paste.
Stir in remaining ingredients, even pasta. Place the lid.
Cook on Oven setting 325°F for about 15 minutes, stirring frequently. Reduce heat to the Oven setting of 250°F, to continue cooking, stirring frequently. When pasta is al dente, return shrimp, and stir. Replace the lid. Turn off the Ninja. The heat will warm the shrimp. Serve.
****
Shrimp & Crab Boil*, By: Kelly Crenshaw, June 15, 2016
Made this shrimp & crab boil in my Ninja last night! I was surprised everything fit!
Ingredients:
McCormick crab & shrimp boil seasoning bag
2 Tbs. Zatarain’s concentrated boil
4 cups of water
1 quartered onion
2 bay leaves
garlic cloves
2 lemon halves
Creole seasoning
Directions:
To the Ninja pot, add all of the ingredients except the Creole seasoning. Turn the Ninja to Stove Top High. Steam cook for 45 minutes. When done, sprinkle some Creole seasoning on the top.
****
Shrimp & Garlic Pasta, By: Cathy Schultz, February 14, 2015 – Cross Posted in Pasta
Ingredients:
1 pound shrimp, cleaned (I didn’t have a full pound of shrimp so used extra bacon)
3-4 slices bacon, crisp
2 Tbs. olive oil
2 Tbs. butter, (I used bacon grease)
1 box thin spaghetti; do not overcook, (I used spaghetti squash)
6-8 cloves garlic,(run through garlic press) also (I used already minced garlic in the jar, about 1 tsp)
salt, pepper, garlic & herb, lemon & herb, parsley & crushed red pepper, season to taste
Directions:
Fix the pasta according to instructions.
Fry bacon in your Ninja. Drain grease except for 2 Tbs. Heat oil, butter and garlic. Add seasonings and cooked bacon. Add shrimp & cook 3 - 5 minutes. Add drained hot pasta and toss.
****
Shrimp & Sausage Pasta*, By: Jessica Stiffler Hogan, January 20, 2015 – Cross Posted in Pasta
Ingredients:
2 green peppers
1 onion
1½ pound of shrimp
1 package of Italian sausage
2 cans diced tomatoes (I use zesty jalapeño)
2 boxes if garlic and olive oil pasta roni
Directions:
On Stove Top High setting: brown peppers, onions and sausage
After browned add tomatoes
Add the pasta (follow the directions on the box) and then add the raw shrimp (I seasoned with dill, paprika and garlic salt) cook on Stove Top High until it boils and then to Stove Top Low for about 20 minutes. We have a family of 6 and we love leftovers so that's why I made so much. You could half the recipe.
****
Shrimp & Vegetable Scampi*, By: Tricia Molloy McManus, June 27, 2014
I used the recipe from book I added 1½ cups sundried tomatoes, drained when sautéing garlic. When I added liquid and pasta, I added 2 cups frozen broccoli. During last few minutes I added olive oil and more white wine. That's it.
Fresh lemon wedges at the table when serving is a must. The Lemon really makes the dish awesome.
****
Shrimp Bobo (Bobó de Camarão)*, By:Kelly Cristina
Serves 8
Ingredients:
1 medium onion peeled and chopped
3 medium firm, ripe tomatoes, seeded and chopped
1 green and 1 red bell peppers, seeded and chopped
4 Tbs. finely cilantro, finely chopped
2 lbs (1 kg) manioc/cassava/yucca root, peeled, boiled with 1 cube of Knorr® Shrimp Bouillon Cubes, 3.1-Ounce Packages (amazon.com) water to cover after is fully cooked mash both liquid and the cooked yucca in the blender
1- 32 fl oz Kitchen Basics Cooking Stock Gluten Free Seafood
2 little packs sazon goya with azafron (amazon.com)
4 teaspoons extra-virgin olive oil
4 can of coconut milk
2 lbs of large shrimp, peeled, beheaded and deveined, with tails left on
1 clove garlic, minced
1 Tbs. salt
2 Tbs. dendê oil (Sabor Mineiro Dende Oil - 5.07 FL.Oz | Azeite de Dendê Sabor Mineiro -150ml - (PACK OF 01) ( amazon.com)
1 full spoon of chula red sauce pepper (optional)
Directions:
Prepare the manioc cream:
Cook the yucca with water to cover and one cube of Knorr® shrimp bouillon cubes, once the yucca is fully cooked let it cool down blend it and reserve I like to buy the goya yucca it comes peeled and frozen and it cooks in less than 20 minutes.
Prepare the shrimp: Rinse the shrimp well in plenty of cold running water.
Ninja mode Stove Top High combine the olive oil, onions drained & chopped, garlic, salt, cilantro, tomatoes, the peppers and the shrimp. Heat over Stove top Medium heat, stirring frequently. When hot, add the coconut milk, the azafron stirring after each addition to completely mix. Continue to cook for 5 minutes more, stirring constantly add the chula sauce.
Add the reserved manioc puree to the shrimps and continue to cook for 5 more minutes, stirring frequently. Just before removing from the heat, add the dendê oil and mix it in completely. Remove from heat, pour into a decorative deep serving platter, sprinkle with additional cilantro if desired and serve immediately.
A Bobó is a manioc cream or puree, which can be served unadorned or finished with shrimp. Depending on the recipe and on the cook the puree can be as thin as a soup or something more substantial. The word Bobó comes to Brazil from the language of the Ewe people who inhabited current-day Ghana, Togo and Benin and who were brought to Brazil as slaves in large numbers during the era of the trans-Atlantic slave trade. In their language, Bobó means "a dish made with beans." Today, there are no beans in Bobó, at least in Brazil. Instead the cream is made with manioc, a native South American staple and one to which Afro-Brazilian slaves took enthusiastically when they were introduced to it in the New World.
For anyone who has any culinary curiousity or interest in Brazilian cooking and eating traditions, going to Salvador or anywhere else in Bahia and not trying Bobó de Camarão at least once would be nearly as great a gastronomic sin as not trying acarajé while visiting Bahia. (Nearly as great, but not quite). Fortunately, Bobó de Camarão is easy to find in restaurants that feature local dishes and is a staple dish on buffet tables in Bahian self-serve restaurants. It's also quite easy to make, and can be a great centerpiece for a casual dinner for a small group. This recipe serves 8 well. White rice is an obligatory side dish, and if you add a green salad you have a complete meal.
****
Shrimp Boil For Two, By: Mary Ann Bethea, June 22, 2015
I just had the most amazing dinner. I basically used the recipe for Low Country Shrimp Boil on page 148 of the Ninja Cookbook. I made a few changes, and this is what I did:
Ingredients:
1 large can of beer (27 ounces)
1 tablespoon Old Bay Seasoning
3 bay leaves
12 ounce bag of frozen raw shrimp with tails and shells
4 ounces andouille sausage, cut into 4 pieces
2- 6 ounce Idaho potatoes, peeled and cut in half
2 ears of corn, broken in half
Directions:
Add all of the ingredients to your Ninja, except the shrimp.
Cover and turn to Stove Top High. Once it comes to a boil, continue cooking for 16 minutes.
Add shrimp. Cover and cook 3 more minutes.
****
Shrimp Fra Diavolo Over Angel Hair*, By: Rita Ramos, June 22, 2014
The Mister has been asking for shrimp fra diavolo so I thought I’d make that tonight. I prepared it a little differently than I did last time.
Ingredients:
12 oz raw medium shrimp, peeled, deveined and tail removed
12 oz angel hair pasta
1 teaspoon salt
1 tablespoon dried crushed red pepper flakes (adjust to taste)
Olive oil
1 medium onion, sliced
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1 cup dry white wine
4 garlic cloves, minced
1 teaspoon dried oregano
½ cup chopped fresh parsley - Italian (flat-leaf) is preferred; but the store didn’t have any so I used curly
¼ cup chopped fresh basil
Directions:
Toss the shrimp in a bowl with 1 teaspoon of salt and red pepper flakes.
Turn the Ninja 3-in-1 on to Stove Top High and heat approximately 3 tablespoons olive oil. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
Transfer the shrimp to a bowl and set aside.
Add the onion to the Ninja pot, adding 2 tablespoons of olive oil, salt and pepper (to taste) and a big pinch of sugar.
Stirring frequently sauté for 10 minutes or so until nicely caramelized. Once the onions are almost done, add the garlic.
When the onions are golden, add the tomatoes with their juices, wine, tomato sauce, tomato paste, and oregano. Set the Ninja to Stove Top Low, cover and simmer until the sauce thickens slightly, about 20-30 minutes.
When the pasta water is boiling and you’ve added your pasta and that’s cooking away merrily. Now would be a good time to return the shrimp, basil and parsley to the sauce and stir well.
When the angel hair was done cooking (al dente!) I added it to the sauce and mixed well.
Time to eat!
**Added comment** Photo By: MaryJo Powell, November 17, 2014
I tried the shrimp fra diavolo over angel hair in the recipe files tonight. It was very good and for those of you intimidated by some recipes it was really easy. I didn't have tomato sauce, fresh parsley or fresh basil so substituted tomato paste, dried parsley and dried basil. As I said it was easy, cook the shrimp and take them out. Add the onions and then the garlic and saute. Add the tomatoes, wine, and spices. Cook for 20 minutes put on the pasta (in a separate pot). Just before it is finished, turn off the Ninja and add the shrimp back to the pot. It made generous servings for 3 -- my husband (the meat and potatoes man) said next time he would like more shrimp so I will use a 1 lb not 12 oz of shrimp. Don't be afraid -- give it a try. We'll be making it again.
****
Shrimp Linguine*, By: Cherrie Koeppler Christel, November 22, 2016
Ingredients:
4 cups water
2 tablespoons oil
16 box of linguine pasta
½ cup chopped onion
garlic, minced – to taste (I bought the bottle kind)
1/8 cup olive oil
bag frozen shrimp - already cooked small shrimp with tails removed
salt and pepper – to taste
shredded Parmesan cheese
Directions:
To the Ninja pot, add water and the 2 Tbs.oil. Bring to a boil. Break the linguine in half. Add the pasta to the boiling water. Turn the Ninja to the Oven setting of 250°F. After 10 minutes, toss it around. Cook another 10 minutes. (Don't drain the extra water). Add the chopped onion, garlic, 1/8 cup olive oil, and frozen shrimp. Season with salt and pepper. Stir. Reduce the Ninja to the Buffet/ Warm setting to hold. Serve topped with some shredded Parmesan cheese. Everyone loved and it makes a big batch. Enjoy.
****
Shrimp Linguine Alfredo*, By: Barb Mitcheltree Black, June 6, 2015 – Cross Posted in Pasta
Ingredients:
1 qt half and half
4 Tbs. cream cheese
1 cup good grated parmesan
2 tsp garlic powder
2 sticks unsalted butter
2 bags frozen precooked baby shrimp
Linguine, or your favorite pasta
Directions:
Melt butter and add cream cheese. When soft, add half and half, parmesan cheese and garlic powder. Add shrimp. Simmer for 15-20 minutes on Stove Cook Low until thick. When starting to thicken up, add your shrimp. Add salt and pepper to taste. Serve over linguine pasta.
****
Shrimp Scampi*, By: Brittany Lyons, January 2, 2015
Ingredients:
12 oz package of frozen shrimp, boiled, peeled and chopped
1 pouch of the Campbell’s shrimp scampi sauce
1 pouch of water
2 Tbs. of butter
2 Tbs. minced fresh garlic
1 teaspoon onion powder
a big handful of spinach
3 large mushrooms, chopped
1 roasted red pepper, chopped
1 pound of angel hair noodles
Directions:
Add all of the ingredients, except the shrimp to the Ninja. Turn to the Oven setting of 300°F and cook for 20 minutes, stirring frequently. Add the shrimp the last 5 minutes. Stir.
****
Shrimp Scampi; An Easy Reminder of the North Shore of Oahu*, By: Sherman D Brown, October 11, 2014
Ingredients:
1 dozen large shrimp, shell-on & split
1 packet Good Seasonings Garlic & Herb, or Italian Salad Mix
1- stick butter; real butter, not margarine
3-4 lemons, thin sliced
Directions:
Turn your Ninja to Oven setting of 300°F and set the time for 20 minutes.
Melt the butter in the Ninja and place thinly sliced lemons on top of melted butter. Add shrimp atop the lemon slices. Sprinkle salad mix over shrimp. Cover with the lid. After 10 minutes of cooking time, turn shrimp over. When done...enjoy!
****
Shrimp Scampi Primavera*, By: Michelle Williams, April 14, 2016
Makes: 6 servings
Prep Time: 3 minutes
Cook Time: 27 minutes
Ingredients:
4 tablespoons butter
1 onion, diced
1 red bell pepper, cored, seeded and diced
2 cloves garlic, minced
1 teaspoon crushed red pepper
1 (16 ounce) package farfalle pasta, (bowtie)
2 cups water
1 cup chicken stock
½ cup white wine
1 cup broccoli florets
½ cup asparagus, cut into pieces
½ cup frozen peas
1 pound shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
¼ cup lemon juice (about 1 lemon), add a bit of zest from the lemon
2 teaspoons parsley, chopped
sea salt and freshly ground black pepper, to taste
2 tablespoons Parmesan cheese, grated
Directions:
Set the dial on the Ninja to Stove Top High. Allow to preheat for 3 minutes. Add the butter to the pot and melt. Add onion and bell pepper, and saute for 5 minutes until onion is translucent. Add garlic and crushed red pepper and saute another minute.
Set the dial on the Ninja to the Oven setting of 250°F. Pour in water, chicken stock and white wine. Add pasta, and stir to combine, making sure that all pasta is submerged. Place the lid on the Ninja and cook for 10 minutes.
Remove the lid and stir with a nonstick-safe cooking utensil. Place the rack on top of the pasta. Add the add broccoli, asparagus and peas. Replace the lid and allow to cook 8 minutes. Briefly he lid to add the shrimp. Replace the lid and cook another 3 minutes.
In the meantime, mix together the extra virgin olive oil, Dijon mustard, and lemon juice.
Remove the lid and lift up the rack. Dump the shrimp and vegetables in with the pasta. Turn the dial to the off position. Pour in the olive oil mixture and sprinkle with parsley, salt, pepper, and Parmesan cheese. Stir to combine. Serve and enjoy!
****
Shrimp Scampi*, Quick – Ninja Cook Book
This amazing dish needs almost no prep time! Add uncooked pasta to garlic-wine sauce and stir in frozen shrimp to finish heating at the same time the pasta is cooking.
PREP: 5 minutes • COOK: 25 minutes • SERVINGS: 4
Ingredients:
4 tablespoons butter
4 cloves garlic, minced
¼ teaspoon crushed red pepper
1 cup chopped fresh parsley
Salt and ground black pepper
½ cup dry white wine
4 cups water
1 package (1 pound) angel hair pasta, broken in half
1 pound frozen cooked, peeled, and deveined large shrimp
Directions:
Place butter into pot. Set to Stove Top High and heat until butter is melted. Stir in garlic, red pepper, half the parsley, salt, and black pepper into pot. Cook uncovered 5 minutes or until garlic is lightly browned, stirring occasionally.
Add wine, water and pasta to pot. Stir to submerge pasta in liquid. Set OVEN to 300˚F for 15 minutes. Cover and cook.
Add shrimp into pot. Set time for another 10 minutes. Cover and cook until pasta is tender and shrimp are heated through. Sprinkle with remaining parsley.
**Added comments:
Tink Bell - Today in my Ninja... I made Shrimp Scampi! I made a change in the recipe. While adding the ingredients, instead of me using white wine, I used Balsamic vinaigrette. Serve hot. I also poured garlic and melted butter on top ! Oh so yummy! I recommend it 100%!
Leslie Tuttle….We ended up squeezing some lemons on it and making it more like a scampi/Francese. Did anyone else try that recipe and feel the same way?
Beth Bampton…. My husband said the same thing. I am going to up the Garlic next time.
Leslie Tuttle.. Adding the lemon made all the difference. We'll probably up the garlic a lot and stick with adding the lemon again.
Amelia Mauriello Lolli…. I found it to be a bland as well. Next time I am thinking more garlic and some dry white wine.**
Amanda Harris- Added a can of artichokes to the shrimp scampi recipe in the files (and in the recipe book). It was delicious!!
Kathleen Kinner Michalak-Tonite I did the quick shrimp scampi. Added some broccoli & & lemon zest. Also added the shrimp peeled & raw. It turned out awesome. Luv adding a twist to things.
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Shrimp Scampi with Angel Hair – Ninja Recipe Book Pamphlet
Ingredients:
4 tablespoons butter
4 cloves garlic, minced
¼ teaspoon crushed red pepper
1 cup chopped fresh parsley
Salt and ground black pepper
½ cup dry white wine
4 cups water
1 package (1 pound) angel hair pasta, broken in half
1 pound frozen cooked, peeled and deveined medium shrimp
Directions:
1. Place butter into pot. Set to Stove Top High and heat until butter is melted. Stir in garlic, red peppers, half the parsley, salt and black pepper into the pot. Cook uncovered 5 minutes or until garlic is lightly browned, stirring occasionally.
2. Add wine, water and pasta to pot. Stir to submerge pasta in liquid. Set Oven to 300°F for 15 minutes, checking after 10 minutes. Cover and cook.
3. Add shrimp into pot. Set time for another 10 minutes, cover and cook until pasta is tender and shrimp are heated through. Sprinkle with remaining parsley.
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Shrimp Scampi with Linguini*, By: Susan Lupi Rau, September 21, 2015
Ingredients:
garlic powder – to taste
lemon pepper seasoning – to taste
4 oz grated cheese
4 cups of water
1 lb of linguini
1-2 boxes frozen shrimp scampi – depending on how much shrimp you would like
Directions:
Turn your Ninja to 325°F and add linguini with water. Stir occasionally to keep from sticking. Cook about 40 minutes or until done to your liking. Add shrimp the last 10 minutes. Stir in cheese when done, or add as a topping.
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Shrimp Scampi with Zucchini*, By: Lacinda Ross, July 16, 2017
Ingredients:
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
½ teaspoon red pepper flakes, or more, to taste
¼ cup chicken stock
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1½ pounds (4 medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Directions:
Melt the butter in the Ninja on Stove Top Medium. (For those who do not have medium, use Stove Top High). Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Reduce to Stove Top Low. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes longer if you want softer "noodles".
Serve immediately, garnished with Parmesan and parsley, if desired.
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Shrimp Stir Fry*, By: Fiona Roberts, April 28, 2015
I cooked chopped onions first, then added chopped mushrooms. Cook for a few minutes and then add carrots, cabbage, water chestnuts and red peppers, all chopped finely.
Cook for a further few minutes then add prawns and a sachet of sticky soy sauce.
Done on Stove Top High and served with angel hair pasta.
To die for!!!!
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Shrimp Teriyaki*, By: Kelly Cristina
Ingredients:
2 lbs of raw deveined and clean tail on jumbo shrimp
1 medium onion make cuts about ¼ inch apart vertically
2 handfuls of baby peppers, cut it vertically ¼ inch apart
2 teaspoons of olive oil
1 jar of Teriyaki sauce I buy it at Stews Leonards
Directions:
On the Stove Top High add the olive oil, the onions and the peppers sauté for about 5 minutes add the shrimp and sauté for another 10 minutes until the shrimp is cooked, add the teriyaki sauce and it is done. I served with white rice and lettuce.
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Simple Shrimp, By: Jimmy Wright
Ingredients:
1½ lbs peeled medium to large shrimp
1 can Ro-Tel
1 onion, chopped
1 large orange bell pepper, chopped
3½ tsp minced garlic
2/3 cup Australian White Burgundy Wine
1/3 cup water
2 tsp olive oil
Cajun spices
Directions:
Simple Shrimp tonight. Small can of Ro-Tel, ½ onion chopped, one orange bell pepper chopped, 3½ teaspoons of minced garlic, 2/3 cup of Australian white burgundy wine, 1/3 cup of water, 2 teaspoons of olive oil. Put all in Ninja on Stove Top High cooking until onion and bell pepper soft. Sprinkled in some Cajun spice. Placed rack in Ninja and spread out 1½ lbs of peeled medium to large shrimp. Turned Ninja to oven at 450° and steamed the shrimp for 8 minutes. Pulled rack out and dumped shrimp into the liquid/onion/pepper. Turned Ninja on Stove Top High until it was all boiling at a good roll. Served over Cajun dirty rice. Not too spicy but just right. Enjoy.
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Shrimp Tostadas*, By: LeAnne Porter, August 9, 2014
Shrimp tostadas and Caesar salad. Clean shrimp cut into 3rds. Turn your Ninja to Stove Top Medium and sauté until cooked with little oil and favorite seafood seasoning. Put together and enjoy. We put little mayo on shell then shrimp and Pico de gallo.
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Snow Crab Legs, By: Peggy Miller-Stephens, August 14, 2015
Add 5 cups of water to the pot. Place the rack in the pot. Add the crab legs. If you have a Ninja 4, set the Steam setting for 30 minutes. Once it beeped for the preheat setting, I checked after 15 minutes, they were heated through. The crab legs were perfect, and didn't have to heat the kitchen by boiling water. And I'm sure you know that clean-up was a snap. Have I said recently how much I love this thing?
**Added comment By: Aurelia Dougan McCollom – When using the Steam setting on the Ninja 4, you usually add water, hit the Preset and wait for the beep to signal the unit is ready; then add the rack and your food. The time will then count down, and beep twice when done.
**If you have the Ninja 3, use the Stove Top High setting. When it boils, start your time. Check after 15 minutes and decide your cooking time on the size of the crab legs.
** Carolyn Headley Stancik - Try throwing some Old Bay in the water.
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Spicy Mussels, By: Barbara Callahan –Ninja Recipe Book
Ingredients:
2 Tbs. olive oil
1 small onion, chopped
½ small fennel bulb, chopped (about 2 cups)
½ tsp. salt
3 cloves garlic, minced
1 cup white wine
1 cup vegetable broth
½ red pepper (I am adding more)
2 lbs mussels, scrubbed
1 Tbs. fresh chopped parsley
Directions:
Pour oil in crock. Set to Stove Top High and heat oil. Add onion, fennel and salt to pot. Cook uncovered 10 minutes or until vegetables are very tender, stirring occasionally. Stir in garlic. Cook 1 minute, stirring often. Stir in wine, broth and red pepper.
Place mussels on wire rack. Place rack into crock. Set Oven to 350° for 10 minutes. Cover and cook until mussels are cooked. Place mussels into serving bowl. Stir parsley into broth mixture and pour broth mixture over mussels.
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Steamed Lobster, Low Carb, By: Sandra Mancuso, June 15, 2014 – Cross Posted in Low Carb
Here's a low Carb for you! I steamed a lobster in the Ninja tonight! I put water in the pan about a ¼” above the bottom of the rack with a tablespoon of sea salt. Plugged the vent hole. I set my Ninja on Stove Top High, then waited for the steam to start. I then placed my 1.77 LB. lobster on the rack (he/she had been on ice since this morning). Waited for the steam to start and then timed it for 15 minutes. Enjoyed with drawn butter, simple, low carb and yummy!
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Steamed Clams*, By: Olivia Polliard, August 20, 2014
1 cup Water,
1 Tbs. Lemon Juice,
½ Tbs. Minced Garlic,
1 Dozen fresh clams
Turn the Ninja on Stove Top High and add water, lemon juice and minced garlic. Bring to a rolling boil. Place the clams on the rack and place in the Ninja. Cover with lid. After 10-12 minutes, when the clam shells have opened, remove the clams and serve immediately. DISCARD clams that did not open.
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Steamed Shrimp and Crab*, By: Dee Miner
Just always have. I put about 1½ cup of water on the bottom. Put all the food in the roasting rack and turned the oven setting to 425º and let steam for 20-30 minutes. I use salted butter for serving.
Trying the steamed shrimp and crab in my ninja.... threw in some minced garlic and sprinkled old bay seasoning. Finished and absolutely delish.
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Steamed Tilapia with Herb Rice*, By: A.D. Scott, September 28, 2016 – Cross Posted in Layered Meals
Ingredients:
frozen tilapia –thawed & split
melted butter – enough to brush fish
seasonings to taste
2 cups reduced sodium chicken broth
3 Tbs. Kraft Olive Oil Vinaigrettes Roasted Red Pepper dressing
3 Tbs. Wishbone E.V.O.O. Garlic Basil Italian dressing
½ Tbs. butter
1½ cups Minute white Rice
water as needed
Directions:
Thaw and split the tilapia down the middle. Brush with melted butter and season.
Mix the chicken broth with the two dressings in a bowl. Pour into the bottom of the Ninja pot with the ½ Tbs. of butter. Place the lid. Using the programmed steaming function, set it for 15 minutes. (Or use the Stove Top High setting). When it comes to a boil, add the Minute rice. Stir. Place the fish on the rack and set into the pot. After coooking for 5 minutes turn to the Oven setting of 325°F. Stir and add a little water as needed to keep from sticking. The cooking time was between 10 and 15 minutes. Test for your desired doneness.
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Steamer Clams, By: Dee Roberts-Kilpatrick
Ingredients:
2 pounds clams
1 cup white dry wine
2 tablespoons vegetable or olive oil
half a yellow onion, diced
5 garlic cloves, minced
4 cups of water
2 teaspoons sea salt
Directions:
1. Place pot in cooking system. Plug the unit into an electrical outlet. Turn the stove top dial to medium.
2. Add oil, onions, garlic and wine. Sauté for 6 minutes, stirring occasionally.
3. Add water, sea salt
4. Place roasting rack on top of the onion, water & wine mixture. Place clams inside the roasting rack. Place the lid on top of the Ninja. Set dial to Oven 425° & steam for 7 minutes. Lift roasting rack out, lean sideways and pour the steamers in the broth. Toss to coat, remove then serve!
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Stir Fried Shrimp with Mango Mango Preserves, By: Mary Director, October 19, 2014
I used my Ninja 4 in 1 tonight for the first time. Dinner was a great success and so easy. This could be made in either Ninja or on the stove top easily.
Stir Fried Shrimp with Mango Mango Preserves
Ingredients:
1 lb pre-cooked shrimp (remove tails)
1 tablespoon water
1 heaping tablespoon Mango Mango Preserves
Directions:
Preheat your Ninja on Stove Top High for 5 minutes.
Add in all the ingredients and stir.
Stir frequently for 5 minutes.
Serve over steamed rice or pasta.
OR do stir fried veggies THEN add the Mango Mango Preserves and shrimp during the last 5 minutes of cooking.
We had pasta so reheated in the microwave and then added the stir fried shrimp to it.
It was a hit. Definitely would make again.
I had seen Mango Mango Preserves on Shark Tank ages ago. QVC had them promoting their product a few weeks ago, so I purchased the preserves through QVC.
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Swordfish with Aloha Rice & Vegetables*, By: Michelle Williams, February 17, 2016
Ingredients:
1 cup long grain brown rice, uncooked
1 cup chicken stock
3 cups water
1 (8 ounce) can crushed pineapple, with liquid
½ cup green bell pepper, diced
½ cup onion, diced
1 tablespoon soy sauce, (liquid aminos is a suitable substitute)
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon ground ginger
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
3 carrots, peeled and cut into 2-inch chunks
1 cup broccoli florets
2 (3 ounce) swordfish steaks
1 teaspoon sesame seeds
sea salt and freshly ground black pepper, to taste
Directions:
Rinse the brown rice in 2-3 changes of water using a strainer.
Place the rice, chicken stock and 3 cups water in the Ninja pot and set the dial to Stove Top High. Bring to a boil (this takes approximately 10 minutes), then turn the dial to Stove Top Medium/Low. Place the lid on the cooker and cook for 20 minutes.
In the meantime, combine the pineapple, green bell pepper, onion, soy sauce, honey, vinegar, ginger, garlic powder and crushed red pepper in a bowl. Stir to combine. You may also use this time to prep the carrots and broccoli if necessary.
After the rice has cooked initially for 20 minutes, open the cooker. Pour in the pineapple mixture and stir to combine with rice. Replace the lid, and cook another 15 minutes.
Open the cooker. Insert the roasting rack. Place the carrots and swordfish steaks on top of the rack. Sprinkle sesame seeds, salt and pepper over vegetables and fish. Replace the lid and continue cooking covered for 10 minutes.
Open the cooker. Add broccoli and cook another 5 minutes.
Turn off the cooker. Remove the rack with the swordfish and vegetables. Scoop rice onto a plate and serve topped with swordfish and vegetables.
*Just a note - I'm a fan of frozen diced bell peppers and onions. Using them really helps to speed up the prep!
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Thai Curry Mussels*, By: Monet P Sucgang Morse, April 19, 2015
Ingredients:
2 lbs mussels (you can use more)
2 Tbs. butter or coconut oil
2 garlic cloves chopped
1 sweet onion, diced
2 Roma tomatoes
¼ tsp salt
¼ tsp black pepper
2 Tbs. red curry paste
1 can of coconut milk
½ cup chicken broth
2 sprigs of green onion
Directions:
Turn your Ninja to Stove Top Medium on your 3, or Stove Top High on your 4.
Heat the butter, saute onion and garlic first. Then add tomatoes, salt and pepper cook until tomatoes are softened. Add red curry paste and mix. Add broth and coconut milk until mixture is smooth and starts simmering. Last toss in mussels. Cover and let it sit for about 5 minutes until they open. Chop green onion and toss it in the Ninja. Serve with bruschetta.
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Tilapia & Asparagus*, By: Barbara Callahan, November 30, 2014
In your multipurpose pan, season your asparagus and tilapia with rosemary, garlic, salt & pepper. Add 3 cups of water to the pot. Place your rack and multipurpose pan. Turn to Oven setting of 350° for 30 minutes. Easy, easy!
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Tilapia & Tomatoes*, By: Melissa Nonny Leskovar, September 1, 2015
Ingredients:
4 to 6 frozen Tilapia
2 chopped fresh tomatoes
Lemon pepper – to taste
1 clove of garlic, minced
1 tablespoon basil
½ teaspoon salt
2 cans cut green beans, drained
Directions:
Dice tomatoes and sweet peppers. Add garlic, basil, salt, and capers to the pot. Stir gently to mix. Add the fish. Set the Oven to 375°F for 10 minutes and cover. Place the green beans on top of the fish set oven to 375°F for another 10 minutes. Cover while cooking. Serve with rice or egg noodles enjoy. Rice was used in this recipe.
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Tilapia*, By: Karen Westmoreland Upchurch, March 28, 2015
I fixed a recipe I found in Eating Well magazine using Tilapia instead of sole or flounder with garlic-almond-caper sauce. It was delicious.
Ingredients:
¾ cup all purpose flour (I used ½ almond meal, ½ flour)
Salt & pepper
2 large egg whites
2 Tbs. water
2-4 fish fillets
2 Tbs. canola oil (I used coconut oil)
1 Tbs. olive oil
½ cup sliced almonds
1-2 Tbs. roasted garlic (I used organic in a jar)
2 Tbs. capers
3 Tbs. lemon juice
Directions:
Mix flour with salt and pepper on wax paper. Whisk egg whites and water in shallow dish. Dip fillets in egg mixture, then dip into flour mixture, coating well. Heat canola oil in Ninja on Stove Top Medium. Add fish and cook until golden brown, transfer to baking sheet and keep warm. Add olive oil to Ninja (Stove Top Low heat) add garlic and almonds stirring till heated. Remove from heat; stir in capers and lemon juice. Pour sauce over fish & enjoy! I served with spiralized yellow squash.
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Tilapia*, By: Toni Kersey Jones, November 18, 2014
I sprayed the rack with cooking spray, and put 4 cups of water in the bottom. Add the seasoned fish to the rack. Turn your Ninja to 325° and steam for 15 minutes. They did fall apart but it was delicious.
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Tilapia*, By: Trish Obrien, September 8, 2014
Fresh tilapia, sprayed with I can't believe it's not butter, sprinkled with garlic pepper seasoning and Italian style breadcrumbs (on both sides). Baked in the Ninja for about 45 minutes @375° on the foil covered rack.
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Tilapia Filets*, By: Matthew Angelo
Ingredients:
Tilapia filets
Salt and Pepper
Garlic powder
Season Salt
Adobo
Old Bay
Butter
Lemon
White wine
4 Cups water
Minute rice
Frozen peas
Directions:
I used the Ninja baking pan with the rack to make fish. I get the tilapia filets and season with salt, pepper, garlic powder, season salt, Adobo, and Old Bay. Then put pat of butter and lemon slices on each one and drizzle with a good dry white wine; something you would drink. Put 4 cups of water in bottom of the Ninja, 1½ cups minute rice, salt, and pepper. Put the rack inside the Ninja, then the pan. Turn to Oven setting of 375° for 20 minutes. The last few minutes add frozen peas to the rice. When the fish flakes apart, remove and add to tablespoons of butter to the rice. Stir and enjoy.
**Added comment by: Lynn Kegler - I used this recipe from the files but found that I did not have lemon or wine so like any respectable New Mexican I used Tequila and lime juice. It was yummy!
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Tilapia Fillets, By: Gloria Berry, November 17, 2014
After asking for ideas on how to bake my tilapia fillet & my veggies....decided to put fish in foil with a marinade. I put cut zucchini & yellow squash in foil pack, and added carrots in a separate pouch. I turned my Ninja to the Oven setting of 325° degrees & start with the carrots 1st for about 10 minutes. I then added the squash & fish next for the next 15 minutes or so.
Gloria Berry dinner was good! I still need a bit of tweaking. I ended up cooking at 300°. My fish stuck to the foil but not enough to ruin it. Veggies were perfect for me as I like soft veggies; so now I'm thinking how I could have done the same thing but instead of putting the packets directly in the pan, I steam them while in the packets? I do have two of those silicone boats I got from QVC.....would that work? with or without putting their lids on? and stacked somehow on the wire rack.....comments?
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Tilapia - Frozen Tortilla Crusted*, By: Fifi Engel, September 6, 2015
This is the frozen tortilla crusted tilapia from Costco that you can buy in the box. It is so good! Turn your Ninja to the Oven setting of 425°F for about 20 minutes on the rack. I chose to cook it longer than the original box instructions to get it a little crispier. I added some lemon/lime for flavor, but it is not necessary.
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Tilapia Puttanesca*, By: Tina Nordhavn-Allman, September 25, 2014 – Ninja Recipe Book
Ingredients:
1 pound tilapia fillets
Salt and ground black pepper
2 tablespoons olive oil
3 garlic cloves, chopped
1- 28 oz can Italian plum tomatoes, drained and crushed
Crushed red peppers
10 pitted kalamata olives, chopped
2 tablespoons capers, drained and rinsed
1 teaspoon dried oregano leaves, crushed
Directions:
Season fish with salt and black pepper.
Pour oil into pot. Turn your Ninja to Stove top High and heat oil. Add fish to pot. Cook uncovered 5 minutes. Turn fish over and cook 2 minutes more. Remove from pot.
Add garlic to pot. Cook uncovered 1 minute, stirring often. Stir in tomatoes, red pepper, olives, capers, and oregano. Place roasting rack into pot. Place fish on rack. Set Oven to 350° for 5 minutes. Cover and cook until fish flakes easily when tested with fork. Serve fish with sauce.
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Tomato Tilapia*, By: Tink Bell, December 6, 2014
Ingredients:
4 to 6 frozen Tilapia
2 chopped tomatoes
2 tablespoons drained capers
1 clove of garlic, minced
1 tablespoon basil
½ teaspoon salt
¾ pound fresh cut green beans
1 cup sweet peppers
Directions:
Dice tomatoes and sweet peppers. Add garlic, basil, salt, and capers to the pot. Stir gently to mix. Add the fish. Set the Oven to 375°F for 10 minutes and cover. Place the green beans on top of the fish set oven to 375°F for another 10 minutes. Cover while cooking. Serve with rice or egg noodles enjoy.
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Tortilla Crusted Tilapia*, By: Ami Burch, February 22, 2015
Ingredients:
6 oz tortilla chip strips, approximately
3 tsp lime juice
¼ tsp gr. cayenne pepper
¼ cup cilantro (I used 1 Tbs. dried because that is what I had)
½ tsp chili powder
1/8 tsp cumin
1 tsp sea salt (less if using salted chips)
1 Tbs. butter, melted
4-6 tilapia filets
Flour
1 egg
Directions:
Preheat the Ninja to 375° with the pyramid mat.
In a food processor pulse tortilla strips. Add pepper, lime juice, cilantro, chili powder, cumin, sea salt and melted butter. Pulse until mixed. Pour onto a plate. Put flour on another plate. In a bowl beat egg until mixed. Place filets in flour to coat. Then put into egg to coat. Finally, coat filets with chip coating. Here's where you can bake or freeze. To bake now, put them in the Ninja on a pyramid mat and bake 20 minutes. I did put additional lime juice on towards the end of baking as well and raised temperature to 400° for the last 5 minutes.
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Tuna Patties*, By: Fifi Engel, April 11, 2015
Here's what I did: I used 7 oz albacore tuna and added a dab of mayo, loads of parsley flakes and one egg. I mixed it all and formed patties out of them. I used Stove Top High to heat up olive oil to fry them in on each side until brown. Remove when done.
Chipotle Sauce, By: Fifi Engel, april 11, 2015 – Cross posted in Brines, Glazes, etc.
Chipotle Sauce: I used about 2 chipotle peppers in adobo sauce and added a little of the sauce as well to some mayo and blended in a blender. Everything is "to taste" so just see as you go along. I like quite a bit of the sauce on the tuna patties because it's just so good. I layered the patties and drizzled with the chipotle sauce on a bed of romaine with a side of white rice to go with the dish.
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Wild Coho Salmon, By: Arlene Babiskin Gordon
Tonight I made my first partially layered meal. My own recipe creation
Wild Coho salmon with chunks of Trader Joe's frozen mango chunks, Israeli Couscous with raisins & coarsely chopped almonds with a side of stir fried Trader Joe's Cruciferous Crunch Collection.
Oven setting 350° for about 15-20 minute. The following was made in the Ninja:
Ingredients:
1 piece ¾ lb Wild Coho Salmon
Lots of chunks of Trader Joe's Frozen mango
1 cup Osem brand Israeli couscous
1¾ cups water (I had to add a little more after the salmon was done.)
large handful of raisins
large handful of whole almonds coarsely chopped
a little olive oil
Directions:
Added a little olive oil to pot, added water, couscous, raisin & almonds.
Stirred to mix all the ingredients.
Put in roasting rack. Put the salmon with the frozen mango chunks on a small aluminum foil broiler pan on the roasting rack.
The following was made in a chef's pan because I was afraid that the fish & couscous would get cold if I made it in the Ninja. Aurelia, I hope it's OK if I give the recipe since it wasn't made in the Ninja but could be done exactly as I did it.
1 bag of Trader Joe's cruciferous Crunch Collection which has chopped Kale, Brussel Sprouts, Broccoli, Green & Red Cabbage.
EVOO. Garlic powder & Italian herbs. Just stir fried it until done. Sprinkled some grated Romano cheese on top.
The fish & couscous came out great for my first time. I forgot to add curry powder to the couscous before cooking it. I knew I had left something out.
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