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LEMON SAGE RED SNAPPER
• Marinade sh in chicken broth for 4-5 hours or over night.
• Season sh on both sides with salt and pepper. Arrange lemon slices over llets,
sprinkle with scallion, then top with sage. Dot with butter.
• Heat up your Oven Top Grill to desired temperature. Cover and grill for 5-10 minutes or
until sh akes easily.
• Transfer sh into serving plates, spoon some of the chicken broth over the sh and serve
right away.
GRILLED FISH WITH MUSHROOMS
• Heat up your Oven Top Grill to desired temperature. Place sh llets onto grill.
• Sprinkle with lemon juice, salt, and lemon pepper.
• Grill for 5-10 minutes or until sh akes easily.
• Meanwhile, combine remaining ingredients in a saucepan and sauté over low heat for 5
to 7 minutes.
• To serve, spoon mushroom mixture over sh. Garnish with parsley springs and lemon
wedges.
4 sh llets (any)
3 tbsp. butter slices
1 tbsp. lemon juice
1½ cups chopped mushrooms
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.
BUTTERED CITRUS LOBSTER TAILS
• Heat up your Oven Top Grill to desired temperature.
• Make sure the tops of each lobster tail has a slit through the center to allow the meat to
break through.
• Spread the tail open in a buttery fashion. Position tails onto grill.
• Meanwhile, combine lemon juice, salt, ginger, butter, orange peel and paprika together
in small saucepan over low heat until mixture is melted and mixed well.
• Drizzle mixture over lobster tails.
• Grill covered for 20-25 minutes or until lobster shell turns bright red and the meat turns
white.
6 (6oz) fresh lobster tails
¼ cup water
2 tbsp. butter
1 ½ tsp. lemon juice
¼ tsp. nely shredded orange peel
dash of salt
dash of ground ginger
dash of paprika
4 red snapper llets (½ inch thick)
½ tsp. salt
¼ tsp. scallion (minced)
1 tsp. salt
¼ tsp. lemon pepper
2 tbsp. chopped parsley
parsley sprigs and lemon wedges for garnish
1 tsp. sage (crumbled)
3 tbsp. butter
½ cup chicken broth
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