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Steaks
Halibut
3/4 to 1 inch
Salmon
Swordfish
Whole
Catfish
4 to 8 ounces
Rainbow trout
BBQ SALMON
2 large salmon steaks
2 tbs. Oil
Salt & pepper
2 oz. thin bacon slices
2 tbs. Butter
1 tbs. Lemon juice
Spring of parsley
Lemon wedges
Preheat the BBQ.
Brush the steaks with oil and
season with salt and pepper.
Place on BBQ grill and cook
for 10 minutes, turning steaks
over halfway cooking time.
Meanwhile fry the bacon in a
pan on the side burner. Drain
on paper towels. Meld the
butter in a small saucepan
taking care not to discolor it.
Arrange the fish and bacon
on serving plates. Pour the
butter over and sprinkle with
lemon juice. Garnish with
parsley springs and lemon
wedges. Serve with boiled
potatoes tossed in butter and
sprinkled with chopped
parsley and a crisp lettuce
salad.
Note: Substitute catfish,
halibut or cod for salmon.
Medium to
8 to 15 minutes
High
Medium to
12 to 20 minutes
High
GRILL RECIPE SUGGESTIONS
PORK CHOPS
4 Pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. powdered mustard
2 tsp. Worcestershire sauce
½ tsp. freshly ground black
pepper
1 tsp. sugar
½ tsp. paprika
1 clove garlic
Peel, grate onion, add rest of
the ingredients except the
pork chops. Mix well. Pour
over chops and marinate one
hour in a cool place. Turn the
BBQ grill on full. Heat 10
minutes. BBQ the chops
brushing with the marinade
occasionally. Serve with
mixed salad, dressed with
vinaigrette flavored with fresh
dill.
BARBECUED LONDON
BROIL
4 to 6 servings
¾ c. Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dries mustard
¼ tsp. thyme, crushed
1 medium onion, sliced
1 pound flank steak, scored
2 tbs. butter, melted
Grill, turning once. Brush
withmelted butter, margarine or
oil to keep moist.
Grill, turning once. Brush with
melted
butter, margarine or oil.
Combine first 4 ingredients,
add onion and marinade flank
steak with it. Refrigerate at
least 4 hours or overnight.
Remove steak and grill on
your preheated BBQ grill.
Grill 5 to 7 minutes on each
side basting frequently with
the marinade. In the
meantime sauté onions from
the marinade in butter in a
skillet on your side burner for
3 minutes. To serve, slice
steak diagonally into thin
slices, sprinkle onions over
top. Garnish with vegetable
kabobs
BAKED CHILI CORN
6 medium ears corn, husked
3 tbs. Butter or margarine,
melted
Dash ground cumin
Dash ground coriander
About ½ hour before cooking,
turn the butter on for grill.
Place each corn on a heavy-
duty foil. In a bowl, combine
remaining ingredients. Mix
well. Brush 1-1/2 tsp. Butter
mixture over each ear. Close
foil and fold up ends to seal.
Place on grill. Cook, turning
packets occasionally 10 to 12
30
I15Y06N-1
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