Kenmore ELITE 141.1668 - Manual (Page 32)

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 cu p dry white wi ne
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 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.
MARINATED TUNA STEAK
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 mix­
ture 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 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
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.
MUSTARD-GLAZED HALIBUT STEAKS
A simple sauce of melted margarine, lemon juice,
Dijon-styte 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
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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