Kenmore 141.1786 Marinated TU NA Steak, MUSTARD-GLAZED Halibut Steaks, Almond Coated Trout

MARINATED TU NA STEAK

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

Makes 4 servings.

Ingredients

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

1/3 cup dry white wine

1 tablespoon lemon juice

1tablespoon olive oil or cooking oil

1clove garlic, minced

2 teaspoons snipped fresh rosemary, crushed, orl/2 teaspoon dried rosemary, crushed

1teaspoon 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 grill 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 grilland 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

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

2tablespoons margarine or butter

2tablespoons lemon juice

1 tablespoon 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 foil on center of grill with

both outer burners on medium. Place fish on grill and close 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 Kenmore Elite gas grill. Makes 4 servings.

Ingredients

2 trout

1/2 cup all purpose flour

1egg, lightly beaten

1cup 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 1 hour.

Fill a cast-iron pan with 1 to 2 inches of oil, and place over high heat. Cook trout until golden brown. Drain oil, sprinkle trout with parmesan cheese and serve right from the grill.

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