Kenmore 141.173373 - Manual (Page 39)

Experiment with unique dishes, like this tuna steak
recipe boasting a delicious wine marinade!
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 dried rosemary, crushed
1 teaspoon snipped fresh oregano, crushed, or
1/4 teaspoon dried oregano, crushed
1/4 teaspoon salt
Preparation
Combine wine, oil, garlic, rosemary, oregano and
salt and pour into a plastic bag. Place tuna steak in
bag and seal. Rotate bag to coat fish well. Place
sealed bag into a shallow dish then chili 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 fi^ begins to flake easily. Turn
fi^ once during cooking. When cooked, remove fish
from grill and serve.
M ARINATED TUNA STEAK
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 6 “Ounce fresh or frozen halibut steaks, cut 1
inch thick
2 tablespoons margarine or butter
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh basil or 1/2
teaspoons dried basil, crushed
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 butter is 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.
Preparation
ALMOND COATED TROUT
This delicious recipe is unique and easy to prepare on
your gas grill. Makes 4 servings.
Ingredients
2 trout
1/2 cup ail purpose flour
1 egg, lightly beaten
1 cup sliced almonds
1/3 cup parmesan cheese, grated
olive or peanut oil for frying
Preparation
Remove the Head and tail from trout and fillet.
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.
A-10