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SAVORY GRILLED FISH
1. Combine the rst four ingredients in a small bowl; mix well. Set aside 4 tbsp. of the
mixture for later use.
2. Brush remaining mixture onto both sides of sh steaks.
3. Let stand for 10 minutes to marinate.
4. Place sh steaks onto grill. Grill for 5-10 minutes or until sh akes easily.
5. To serve, transfer sh steaks onto plate and top each with the remaining mayonnaise
mixture.
SOUTHERN GRILLED SHRIMP
1. Peel and de-vein shrimp.
2. Place remaining ingredients in blender or food processor and puree until smooth.
3. Pour contents of blender over shrimp in a non-metal container and marinate at least one
hour, or as long as eight hours.
4. Place each individual shrimp onto the grill and grill for 3-5 minutes or until desired
doneness. If desired, baste with remaining sauce.
1 lb. large shrimp
½ medium onion
4 cloves garlic
RECIPES - Seafood
HERB-MARINATED GRILLED HALIBUT
1. In a small bowl, combine herbs, lemon juice, oil and garlic; mix well. Place halibut steaks
on a plate, sprinkle with salt and pepper.
2. Spoon herb mixture over sh and spread evenly. Let stand at room temperature for 15
minutes to marinate. When ready to grill, place sh onto the grill.
3. Cook 5-10 minutes or until sh akes easily with fork. If desired, sprinkle sh with
additional chopped fresh herbs before serving.
2 tbsp. nely chopped herbs
2 tbsp. fresh lemon juice
½ tsp. olive oil
¼ tsp. coarse ground black pepper
2 garlic cloves, minced
4 (4oz.) halibut steaks
¼ tsp. salt
1/3 cup fat-free mayonnaise
1 ½ tbsp. of nely chopped fresh basil
1 tbsp. lemon juice
3 tsp. lime juice
¼ c hot sauce
1 tsp. of chopped ginger
2 tbsp. bottled sun-dried tomato
1 ½ lb. swordsh, halibut, shark,
tuna, or salmon steaks
GRILLED FISH WITH MUSHROOMS
1. Place llets onto grill. Sprinkle with lemon juice, salt, and lemon pepper.
2. 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.
3. Serve by adding mushroom mixture over the sh and garnish with parsley springs and
lemon wedges.
4 sh llets (any)
3 tbsp. butter
1 ½ cups chopped mushroom
1 tbsp. lemon juice
1 tsp. of salt
½ tsp. of lemon pepper
2 tbsp. chopped parsley
Parsley springs and lemon
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