Kenmore ELITE 141.17691 - Manual (Page 29)

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. Thawfish if frozen
1/3 cup dry white wine
1 tablespoon lemon juice
1 tablespoon olive oil or cooking ofi
1 clove garlic, minced
2 teaspoons snipped fresh rosemary, crushed,
or1/2 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. 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 hout^,
turning fish once.
Remove flshfrom bag and discard marinade. Place a
cooking pan with baking rack or roasting rack into
center of gri 11 wi th outer burners on MEDI U M heat.
Cook tuna steak on top of rack with lid down for 8 to
12minutesoruntiifish begins to flake easily Turn
fi:^ once during cooking. When cooked, remove fish
from gri 11 and serve.
MARINATED TUNA STEAK
MUSTARD-GLAZED HALIBUT STEAKS
Asimple 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 tablespoonsmargarineorbutter
2 tablespoons lemon juice
1 tablespoon Dljon-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, andcookdirectlyoverlow
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 centerof grill vsrith
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 m ih remaining 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 all purpose flour
1 egg, lightly beaten
1 cup sliced almonds
1/3 cup parmesan cheese, grated
oliveorpeanutoilforfrying
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 fori 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.
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