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MARINATEDTUNASTEAK
Experiment with uniquedishes, like this tuna steak
recipe boasting a delicious wine madnade!
Makes 4 servings.
Ingredients
4 6-ounce fresh or frozen tuna steakscut 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 1/2teaspoon dded rosemary, crushed
1 teaspoon snipped fresh oregano, crushed, or
1/4teaspoon dded oregano, crushed
1/4 teaspoon salt
Preparation
Combine wine, oil,garlic, rosemary,oregano and
salt. Place tuna steak in plasticbag and into
shallowdish,add marinade then seal bag.Rotate
bag tocoat fish wellthen chillfor up to2 hours,
tumiegfish once.
Removefish fTombaganddiscordmarinade. Placea
cookingpanwithbakingrackor mastingrack into
centerofgdllwithouterburnerson mediumheat.
Cook tunasteak ontopof reckwithliddownfor8 to
12 minutesor untilfishbeginstoflake easily.Turn
fishoncedudngcooking.When cooked,removefish
from grillandserve.
MUSTARD-GLAZED HALIBUT STEAKS
Asimplesauce of melted margarine,lemon juice,
Dijon-style mustard and basiladds a scintillating note
to these sizzling fish steaks! Makes 4 servings.
Ingredients
4
2
2
1
2
6-ouncofresh or frozen halibutsteaks, cut1
inchthick
tablespoons margarineor butter
tablespoonslemonjuice
tablespoonDijon-stylemustard
teaspoonssnippedfreshbasilor 1/2
teaspoonsdded basil,crushed
Preparation
Combine thawed fish,margarine or butter, lemon
juice, mustardand basilintoa cooking pan or
aluminum foil rectangle, and cook direcUyover low
flame until melted. Brush mixture over both sides of
halibut fish steaks. Pour balance of mixture into
small bowl.
Placeclean cooking pan orfoil on centerof gdllwith
bothouterburnerson medium. Placefish on grill
and closelid.Cook indirectlyfor 8 to 12 minutesor
just untilfish beginsto flake easily,turningonce
and brushingas neededwithremainingmixture.
ALMOND COATED TROUT
Thisdeliciousrecipeisuniqueand easy toprepare on
yourKenmore Elite gas grill.Makes 4 servings.
Ingredients
2 trout
1/2 cupallpurposeflour
1 egg,lightlybeaten
1 cupslicedalmonds
1/3 cup parmesan cheese, grated
oliveor peanutoilfor frying
Preparation
Remove the head and tail fromtrout andfillet all
bones. Cut each fish inhalftoform 4 long fillets.
Coat fishinflour,dip inegg and rollinalmonds.
Refrigeratefor1 hour.
Filla cast-ironpan with 1 to2 inches ofoil, and
place over high heat.Cook trout untilgoldenbrown.
Drainoil, spdnkletroutwith parmesancheeseand
serverightfromthegdll.
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