Grilled Halibut With Cailantro & Lime; Grilled Shrimp; Cucumber Sauce With Swordfish; Lemon Sage Red Snapper - Maximatic RO-2002 Instruction Manual

RECIPES
Seafood
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be
used with grilling INSIDE the oven as well by using the Grilling Rack.
GRILLED HALIBUT WITH CAILANTRO & LIME
2 Halibut steaks
1 Tablespoons Freshly chopped cilantro
2 Tablespoons Lime juice
1 Clove garlic, chopped
1 Teaspoon Olive oil
Pepper to taste
- Mix all the ingredients except the halibut in a bowl. Using a fork, pierce the fish a
few times on both sides. Coat halibut steaks with lime juice m arinade and store
with the marinade in refrigerator for 6 hours. Do not exceed 24 hours.
- Heat up your Oven Top Grill to desired temperature. Remove steaks from the
marinade. Reserve the remaining marinade for later use.
- Cover and grill halibut for 10-15 minutes or until fish flakes easily with a fork.
Occasionally brush remaining marinade onto fish while grilling.
- Sprinkle with pepper and serve.

GRILLED SHRIMP

2 pounds
¼
cup Vegetable oil
2 Tablespoons Fresh lemon juice
¼
cup Freshly chopped parsley
3 Cloves garlic, minced
1 teaspoon Dried basil
1 teaspoon Dry mustard
1 teaspoon Salt
- Place shrimp in a glass bowl. Stir remaining ingredients together; pour over
shrimp. Cover and refrigerate for 3 to 4 hours.
- Heat up your Oven Top Grill to desired temperature. Remove shrimp from the
refrigerator.
- Grill shrimp for 5-10 minutes or until skin turns pink and opacity disappears.
Occasionally brush shrimp with remaining marinade while grilling.

CUCUMBER SAUCE WITH SWORDFISH

2 fresh or frozen Swordfish steaks (or Halibut)
1/4 Cup Finely chopped Cucumber, seeds removed.
1/3 Cup Plain Yogurt
2 Cloves crushed Garlic
- Heat up your Oven Top Grill to desired temperature. Cover and grill fish for 5-10
minutes or until fish flakes easily.
- For sauce, combine remaining ingredients into a bowl, mix well and let chill for an
hour.
- Remove fish and serve hot with chilled sauce.
[For Oven Top Grill & Griddle]
Jumbo shrimp
1 Tsp. Dill weed
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LEMON SAGE RED SNAPPER

4 Red Snapper fillets (½ inch thick)
¼ Tsp. Scallion (minced)
3 Tbsp. Butter
- Marinade fish in chicken broth for 4-5 hours or over night.
- Season fish on both sides with salt and pepper. Arrange lemon slices over fillets,
sprinkled with scallion then top with sage. Dot with butter.
- Heat up your Oven Top Grill to desired temperature. Cover and grill for 5-10
minutes or until fish flakes easily. Transfer fish into serving plates, spoon some
of the chicken broth over the fish and serve right away.
GRILLED FISH WITH MUSHROOMS
4 Fish Fillets (Any)
1 Tbsp. Lemon juice
1 Tsp. Salt
2 Tbsp. Chopped parsley
garnish
- Heat up your Oven Top Grill to desired temperature. Place fish fillets onto grill.
Sprinkle with lemon juice, salt, and lemon pepper. Grill for 5-10 minutes or until
fish flakes easily.
- Meanwhile, combine remaining ingredients in a saucepan and sauté over low
heat for 5 to 7 minutes.
- To serve, spoon mushroom mixture over fish. Garnish with parsley springs and
lemon wedges.
BUTTERED CITRUS LOBSTER TAILS
6 (6oz) Fresh Lobster Tails
2 Tbsp. Butter
¼ Tsp. Finely shredded Orange peel
Dash of Ground Ginger
- Heat up your Oven Top Grill to desired temperature.
- Make sure the tops of each lobster tail has a slit through the center to allow the
meat to break through. Spread the tail open in a butterfly fashion. Position tails
onto grill.
- Meanwhile, combine lemon juice, salt, ginger, butter, orange peel and paprika
together in small saucepan over low heat until mixture is melted and mixed well.
Drizzle mixture over lobster tails.
- Grill covered for 20-25 minutes or until lobster shell turns bright red and the meat
turns white.
½ Tsp. Salt
1 Tsp. Sage (crumbled)
½ Cup Chicken Broth
3 Tbsp. Butter slices
1½ Cups Chopped mushrooms
¼ Tsp. Lemon pepper
Parsley sprigs and lemon wedges for
¼ Cup Water
1 ½ Tsp. Lemon Juice
Dash of Salt
Dash of Paprika
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