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GRILLED HALIBUT WITH CAILANTRO & LIME
• Mix all the ingredients except the halibut in a bowl.
• Using a fork, pierce the sh a few times on both sides. Coat halibut steaks with lime
juice marinade and store with the marinade in refrigerator for 6 hours. Do not exceed 24
hours.
• Heat up your Oven Top Grill to desired temperature. Remove steaks from the marinade.
Reserve the remaining marinade for later use.
• Cover and grill halibut for 10-15 minutes or until sh akes easily with a fork.
Occasionally brush remaining marinade onto sh while grilling.
• Sprinkle with pepper and serve.
GRILLED SHRIMP
• Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp.
Cover and refrigerate for 3 to 4 hours.
• Heat up your Oven Top Grill to desired temperature.
• Grill shrimp for 5-10 minutes or until skin turns pink and opacity disappears. Occasionally
brush shrimp with remaining marinade while grilling.
2 pounds jumbo shrimp
¼ cup vegetable oil
2 tbsp fresh lemon juice
¼ cup freshly chopped parsley
RECIPES - Seafood (For Oven Top Grill & Griddle)
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with
grilling INSIDE the oven as well by using the Grilling Rack.
CUCUMBER SAUCE WITH SWORDFISH
• Heat up your Oven Top Grill to desired temperature. Cover and grill sh for 5-10 minutes
or until sh akes easily.
• For sauce, combine remaining ingredients into a bowl, mix well and let chill for an hour.
• Remove sh and serve hot with chilled sauce.
2 fresh or frozen swordsh steaks (or halibut)
1/4 cup nely chopped cucumber, seeds removed.
1/3 cup plain yogurt
2 cloves crushed garlic
1 tsp. dill weed
2 halibut steaks
1 tbsp freshly chopped cilantro
2 tbsp lime juice
3 cloves garlic, minced
1 tsp dried basil
1 tsp dry mustard
1 tsp salt
1 clove garlic, chopped
1 tsp olive oil
pepper to taste
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