Advertisement
MARINATED TUNA STEAK
Experiment with unique dishes, like this tuna steak
recipe boasting a delicious wine madnadet
Makes 4 servings.
Ingredients
4
1/3
1
1
1
2
1/4
6-ounce fresh or frozen tuna steaks cut 1 inch
thick. Thaw fish if frozen
cup dry white wine
tablespoon lemon juice
tablespoon olive oil or cooking oil
clove garlic, minced
teaspoons snipped fresh rosemary, crushed,
or 1/2 teaspoon dried rosemary, crushed
teaspoon snipped fresh oregano, crushed, or
1/4 teaspoon dried oregano, crushed
teaspoon salt
Preparation
Combine wine, oil, gadic, rosemary, oregano and
salt. Place tuna steak in plastic bag and into shallow
dish, add marinade then seal bag. Rotate bag to
coat fish well then chill for up to 2 hours, turning
fish once.
Remove fish from bag and discard marinade. Place a
cooking pan with baking rack or roasting rack into
center of grill with outer burners on MEDIUM heat.
Cook tuna steak on top of rack with lid down for 8 to
12 minutes or until fish begins to flake easily. Turn
fish once during cooking. When cooked, remove fish
from grill and 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-ounce fresh or frozen halibut steaks, cut 1
inch thick
tablespoons margarine or butter
tablespoons lemon juice
tablespoon Dijon-style mustard
teaspoons snipped fresh basil or 1/2
teaspoons dried basil, crushed
Preparation
Combine thawed fish, margarine or butter, lemon
juice, mustard and basil into a cooking pan or
aluminum foil rectangle, and cook directly 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 grill
with both outer burners on MEDIUM. Place fish on
grill and close lid. Cook indirectly for 8 to 12
minutes or just until fish begins to flake easily,
turning once and brushing as needed with remain-
ing mixture.
ALMOND COATED TROUT
This delicious recipe is unique and easy to prepare on
your gas grill. Makes 4 servings.
Ingredients
2
1/2
1
1
1/3
trout
cup ait purpose flour
egg, lightly beaten
cup sliced almonds
cup parmesan cheese, grated
olive or peanut oil 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.
Refrigerate for 1 hour.
Fill a cooking pan with 1 to 2 inches of oil, and
place over HIGH heat. Cook trout until golden
brown. Drain oil, sprinkle trout with parmesan
cheese and serve right from the grill.
27
Advertisement
