Kenmore 141.16691 MARtNATEDTUNASTEAK, Makes 4 servings Ingredients, MUSTARD-GLAZED Halibut Steaks

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MARtNATEDTUNASTEAK

Experiment with unique dishes, like this tuna steak recipe boasting a deliciouswine marinade!

Makes 4 servings.

Ingredients

46-ounce fresh or frozen tuna steaks cut 1 inch thick. Thawflsh if frozen

1/3

cup dry white wine

1

tablespoon

lemon juice

1

tablespoon

olive oil or cooking oil

1

clove garlic, minced

2teaspoons snipped fresh rosemary, crushed, orl/2 teaspoon dried rosemary, crushed 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. Place tuna steak in plastic bag and into shallow dish, add marinade then seal bag. Rotate bag to coat fish well 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 grilt 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.

MUSTARD-GLAZED HALIBUT STEAKS

A simple sauce of melted margarine, lemon juice, Dijon-style mustard and basil adds a scintillating note to these sizzling fish steaks! Makes 4 servings.

Ingredients

46-ounce fresh or frozen halibut steaks, cut 1 inch thick

2

tablespoons

margarine or butter

2

tablespoons

lemon juice

Itablespoon Dijon-style mustard

2teaspoons snipped fresh basil or 1/2 teaspoons dried basil, crushed

Preparation

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 melted. Brush mixture over both sides of

halibut fish steaks. Pour balance of mixture into small bowl.

Place clean cooking pan or foit on center of grill with both outer burners on MEDIUM. Place fish on grill and c!ose 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.

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 all

bones. Cut each fish in half to form 4 long fillets. Coat fish in flour, dip in egg and roll in almonds. Refrigerate for 1hour.

Fill a cooking pan with 1 to 2 inches of oil, and place over HIGH heat. Cooktrout until golden brown. Drain oil, sprinkle trout with parmesan cheese and serve right from the grill.

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Contents Sears, Roebuck and Co Hoffman Estates, IL 60179 U.S.A Natural Gas GrillLimited 3 Year Warranty on Selected Grill Parts Full 2-Year Warranty on GrillWarranty Service Warranty RestrictionsFriday Correct LP Gas Tank UseSee Figure Naturalgas model onlyFiqure Purpose of Components Component QtySize and Quantity of each Hardware Piece Each Hardware PieceLPG = Liquid Propane Gas NG = Natural Gas PEP# Description MY-HOME 1-800-46g-4663 Ignition Battery Installation See Figure Installing Side Shelf and Cart Side HandleElectrode Check Requires an Assistant Installing Cooking ComponentsFor LP Grills only Battery ReplacementFuel Gauge Display Operating See b Gauge Display checkSee a Connecting a Liquid Propane Gas LPgas Tank To Your GrillInstall Pull-out Grease Tray Connecting Natural Gas To Your GrillLP Tank Exchange Checking For LP Gas LeaksGas Lighting Instructions Details, see Cleaning Exterior Stainless SteelSide Burner Lighting Instructions Back Burner Lighting InstructionsIf the grill fails to light Manually Lighting Your Grill by MatchCleaning The Flame Tamers Cleaning The Cooking GridsCleaning The Grease Tray and Receptacle Cleaning the Inside of the Grill LidGascollectorbox Cleaning The Burner Tubes and Burner PortsPage Not leave your grill unattended Preheating Read all safety, lighting and operating instructionsIndirect Cooking Flare-UpsGrilling Hamburgers and Sausages Grilling Steak and RibsGrilling Pork Cut of MeatWhole Fish and Whole Fillets When cooking directlySmaller Fish Fillets and Cubes DownOven Temperature An Important Note About Heat SettingsRecommended Grill Setting Preparing to RoastSlow Cooking with a Rotisserie Using a Smoker BoxBalancing the Food Preparing to SmokeDEEP-FRYING Techniques STIR-FRYING TechniquesChicago Style HOT Dogs OnionburgersDoublesalsaburgers Barbecued Ribs RIB EYE Steaks with Grilled GarlicHERB-PEPPERSIRLOIN Steak Makes 4 servings Ingredients MARtNATEDTUNASTEAKMUSTARD-GLAZED Halibut Steaks Almond Coated TroutBarbecuedchicken SouthwestchickenbreastsPizzaon the Grill Traditional HolidayturkeyOnion Blossoms Fresh Vegetable STIR-FRYGrilled Potato Skins Ing short cut. Makes 12 servingsUsing The Optional Smoker Box Yr Horn

141.17691, 141.16691 specifications

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