Advertisement
MARINATED TUNA STEAK
Experiment with unique dishes, like this tuna steak
recipe boasting a delicious wine madnade!
Makes 4 servings.
Ingredients
4
6-ounce fresh or frozen tuna steaks cut 1 inch
thick. Thaw fish if frozen
1/3
cup dry white wine
1
tablespoon lemon juice
1
tablespoon olive oil or cooking oil
1
clove garlic, minced
2
teaspoons snipped fresh rosemary, crushed,
or 1/2 teaspoon dded rosemary, crushed
1
teaspoon snipped fresh oregano, crushed, or
1/4 teaspoon dded oregano, crushed
1/4
teaspoon salt
Preparation
Combine wine, oil, garlic, rosemary,oregano and
salt. Place tuna steak in plastic bag and into
shallowdish, add marinade then seal bag. Rotate
bag to coat fish well then chillfor up to 2 hours,
tumieg fish once.
Remove fish fTombag and discordmarinade. Place a
cookingpan with bakingrackor mastingrack into
centerof gdllwithouterburnerson mediumheat.
Cook tuna steak on top of reckwith liddownfor 8 to
12 minutesor untilfish beginstoflake easily.Turn
fish oncedudngcooking. W hen cooked, removefish
from grilland serve.
MUSTARD-GLAZED HALIBUT STEAKS
A simple sauce of melted margarine, lemon juice,
Dijon-style mustard and basil adds a scintillating note
to these sizzling fish steaks! Makes 4 servings.
Ingredients
4
2
2
1
2
6-ounco fresh or frozen halibutsteaks, cut 1
inch thick
tablespoons margarineor butter
tablespoonslemonjuice
tablespoon Dijon-stylemustard
teaspoons snippedfresh basil or 1/2
teaspoons dded basil,crushed
Preparation
Combine thawed fish, margarine or butter, lemon
juice, mustardand basil into a cooking pan or
aluminum foil rectangle, and cook direcUy over low
flame until melted. Brush mixture over both sides of
halibut fish steaks. Pour balance of mixture into
small bowl.
Place clean cooking pan or foil on center of gdllwith
bothouterburnerson medium. Place fish on grill
and close lid. Cook indirectlyfor 8 to 12 minutesor
just until fish beginsto flake easily, turningonce
and brushingas needed with remaining mixture.
ALMOND COATED TROUT
This delicious recipe is uniqueand easy to prepare on
your Kenmore Elite gas grill.Makes 4 servings.
Ingredients
2
trout
1/2
cup all purposeflour
1
egg, lightlybeaten
1
cup slicedalmonds
1/3
cup parmesan cheese, grated
oliveor peanutoil for frying
Preparation
Remove the head and tail from trout and fillet all
bones. Cut each fish in half to form 4 long fillets.
Coat fish in flour, dip in egg and roll in almonds.
Refrigeratefor 1 hour.
Fill a cast-iron pan with 1 to 2 inches of oil, and
place over high heat. Cook trout untilgolden brown.
Drain oil, spdnkletroutwith parmesan cheese and
serve rightfrom the gdll.
29
Advertisement
