10
Grilled Halibut with Citrus-Caper Sauce
2 T. lowfat margarine
2 T. extra-virgin olive oil
¼ c. fresh lemon juice
¼ c. fresh orange juice
¼ t. Dijon mustard
2 T. capers, drained
4 6 oz. halibut steaks
1 t. lemon pepper
2 T. fresh Italian parsley, chopped
In a small saucepan, m elt the margarine with t he oil ov er low he at. Add the lem on
juice, orange juice, mu stard an d capers. Blend an d simmer 2-3 mi nutes. Place the
Steak Plat e in th e top o f the un it and t he Grilli ng Plate in the bottom . Set t he Lock
Lever t o the fron t, locked p osition. Set the tempera ture to Med ium and prehe at.
Place the steaks on the Gri lling P late and sprink le wi th lemo n pepper. Cook for 7
minutes. Check and co ntinue grilling if necessar y. To serve, top each st eak w ith
sauce and fresh pa rsley. Serv es 4.
Chocolate Chip Cookies
2½ c. all-purpose flour
1 t. baking soda
1 c. lowfat margarine, softened
¾ c. packed brown sugar
½ c. white sugar
2 eggs
1 t. vanilla extract
12 oz. pkg. semisweet chocolate chips
Mix together th e flour and baking soda ; set aside. In a large bowl, mix the marg arine
and sugars u ntil lig ht and fl uffy. Add the eggs and vanilla; stir agai n. Add the flour
mixture and s tir until a sm ooth bat ter forms. F old in the chips. Place the Steak P late
in the top of the un it and the Ba king Pan in t he bot tom. S et the Lock L ever to the
back, locked positio n. Set the temperat ure to Medium and preheat . Drop the cookies
by teaspoons, 2 inches apar t, in t he Baking Pan. Flat ten each co okie wit h the back
of a spoon. C lose the L id. Bake 6 -8 minute s. Remove co okies wi th a plast ic spatula
and cool. Cookie s will be soft u ntil cooled. R epeat with t he remaining dough . Makes
about 40 cook ies.
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