MARINATED TUNA 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 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 M ED IUM 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-GLAZEDHALIBUTSTEAKS

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

 

2

tablespoons

margarine or butter

2

tablespoons

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 butter is melted. Brush mixture over both

sides of halibut fish steaks. Pour balance of mix- ture 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 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.

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.

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Kenmore 141.15227 owner manual Marinated Tuna Steak, Preparation, Mustard-Glazedhalibutsteaks
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141.15227 specifications

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