Crispy grilled sea trout, Salmon with dill, Mahi mahi with ginger and dill – Hamilton Beach 840068300 User Manual
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Crispy Grilled Sea Trout
1
⁄
4
cup bread crumbs
1 tablespoon dried parsley
1 teaspoon garlic salt
Combine bread crumbs, parsley, garlic salt, and tarragon; set aside. Beat egg white
with fork or whisk until frothy. Dip fish in egg white then coat with bread crumb mix-
ture. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until done.
Makes 2 servings.
Salmon with Dill
1
⁄
2
pound salmon steak
1 tablespoon lime juice
Brush salmon with lime and sprinkle with dill weed. Spray grill with cooking spray.
Cook salmon 4 minutes. Turn and cook 4 minutes or until done. Makes 2 servings.
Mahi Mahi with Ginger and Dill
1
⁄
4
cup lime juice
1
⁄
4
teaspoon black pepper
Combine lime juice, pepper, ginger root, and dill weed. Marinate fish in this mixture for
2 hours. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until
done. Makes 2 servings.
1 teaspoon tarragon
1 egg white
3
⁄
4
pound sea trout
1
⁄
4
teaspoon fresh grated ginger root
1
⁄
4
teaspoon dill weed
3
⁄
4
pound mahi mahi (or monkfish)
1 teaspoon dill weed