Advertisement
MARINATED TUNA STEAl'{
Experiment with unique dishaso like this tuna steak
recipe beasti_
a (_4ic:_ouswine marinad!!
Makes 4 servings,
Ingredients
4
6-ounoe fresh or frozen Luna ste_s
cut 1 inch
thick. Thaw fish ff frown
cup dry white wine
1
1
1
2
It4
tab_poon
o_Jveoil of cooking o_1
clove 8a_tc. min_
reasons
snipped fTesh ro_ary,
crushed,
or 1/2 teaspoon dr_d rosemary, _ushed
teaspoon snippes #e_-_h _r_ano_ crushed, of
1/4 teaspoon dr_d oregano, crushed
teaspoon sa_|
Combine wine. o& gadJc, rosemary, enega_ and
sa||° Place tuna steak in Dlas|_ bag and _ntoshaJ_ow
dish, add marinade _en _al bag, Rotate bag to
coat fish well then chi]l for up to 2 _rs.
|uming
fish o_.
Remove fish from bag and dis_
m_nade.
Placea
cooking p_ _
baking rack _ r_ting
rack into
center of grBIwith outer burners on medium heat.
Cook uJna shank on top of r-,_c_k w_ I_ d_
for 8 to
12 minutes or untilfish begins to flake aesir_ Turn
fish once dung
cooking.. When cooked, remove fish
from _i[I a nd serve.
MUSTARD-G_ED
HALIBUT STEAKS
A simp4e seu_
of m_ed
margarine, _emonju_,
Dijon-s_e
mustard and _si!adds 8 scin_llating
note
to _eSe s_ing
fish steaks_ Makes 4 servings,
Ingredients
4
6_Jnce
fresh of frozen hal_I3ut
steaks, cut t
inch _ick
t_blespoons margarine or butter
2
2
1
2
DOnD_on-_
mustard
_aspoons
s_pped fresh basit or 1_
teaspoons tided basil crushed
Combine th_
fish, margarine or bu'_er, _
juice, musta_ and basil in_ a cooking pan or
aluminum foJ_ recta_e,
_d cook direly over _mv
flame un8 _ited.
8rush mb_e
o_r both sides
bad-but fish stoaks_ Pour balance of m_xture into
smaIl _,
Place _ean _ki_
p_ or foi_ on center of grt_
with both _ter
burners on m_ium.
P_
fish
gr_ and c_
_fd, Cook _directty fof8 to _2
m_nutes or just unti! fish beans to flake easily,
turning onoe and brush_ng as nee_d 'with r emain-
trig mixture,
A_MOND COATED TROUT
This
'_ _ '
"
'
n
_tc_ous
recipe is u, n Iqu_ a_d _sy to prepare o
your Kenmore Elite gas gdlloMak_
4 servings.
Ing_dien_
2
_Jt
1/2
cup a_ pu_se
fl_r
I
1
i/3
cup parmesa_ _ease,
grated
o_]ve or peanut oil for f_J_g
Remove the head and _il 'from trout and fi!let al!
b_'_es. Cut each fish in half to form 4 _g
fillet&
Coat fish _ flout, d!p in _g a_
ro[_in almonds.
Re_r_gerate for I hour',
F_I{a cast-iron p_ w_
t to 2 i_hes of oJ|._d
pl_
ever h_h heal Cook t_out unti_ _den
brown.
Drain oi|, spdnk_ trout with parmesan cheese a_d
serve right from the gale
28
Advertisement
