Crispy Grilled Sea Trout
1⁄4 cup bread crumbs | 1 teaspoon tarragon |
1 tablespoon dried parsley | 1 egg white |
1 teaspoon garlic salt | 3⁄4 pound sea trout |
Combine bread crumbs, parsley, garlic salt, and tarragon; set aside. Beat egg white with fork or whisk until frothy. Dip fish in egg white then coat with bread crumb mix- ture. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until done. Makes 2 servings.
Salmon with Dill
1⁄2 pound salmon steak | 1 teaspoon dill weed |
1 tablespoon lime juice |
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Brush salmon with lime and sprinkle with dill weed. Spray grill with cooking spray. Cook salmon 4 minutes. Turn and cook 4 minutes or until done. Makes 2 servings.
Mahi Mahi with Ginger and Dill
1⁄4 | cup lime juice | 1⁄4 | teaspoon fresh grated ginger root |
1⁄4 | teaspoon black pepper | 1⁄4 | teaspoon dill weed |
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| 3⁄4 | pound mahi mahi (or monkfish) |
Combine lime juice, pepper, ginger root, and dill weed. Marinate fish in this mixture for 2 hours. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until done. Makes 2 servings.
15
