MARINATED TUNA STEAK
Experiment with unique dishes, like this tuna steak recipe boasting a delicious wine marinadet
Makes 4 servings.
Ingredients
4
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, or 1/2 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 and pour into a plastic bag. Place tuna steak in bag and seal. Rotate bag to coat fish well. Place sealed bag into a shallow dish 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 grill and serve.
MUSTARD-GLAZED HALIBUT STEAKS
A simple sauce of melted margarine, lemon juice,
Ingredients
4
2 | tablespoons | margarine or butter |
2 | tablespoons | lemon juice |
1 | tablespoon | |
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 butter is 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 remain- ing 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.
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 cooking 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.