Kenmore 141.178600 User Manual download pdf (Page 30)

Experiment with unique dishes, like this tuna steak

recipe boasting a delicious wine marinade!

Makes 4 servings.

Ingredients

MARiNATED TUNA STEAK

1/3

1/4

6-ounce fresh or frozen tuna steaks cut 1 inch

thick. Thaw fish if frozen

cup dry white wine

tablespoon lemon juice

tablespoon olive oil or cooking oil

dove garlic, minced

teaspoons snipped fresh rosemary, crushed,

or 1/2 teaspoon dried rosemary, crushed

teaspoon snipped fresh oregano, crushed, or

1/4 teaspoon dried oregano, crushed

teaspoon salt

Preparation

Combine wine, oil, gariic, 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 grill and 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

4 6-ounce fresh or frozen halibut steaks, cut 1

inch thick

2 tablespoons margarine or butter

2 tablespoons lemon juice

1 tablespoon Dijon-styie mustard

2 teaspoons snipped fresh basil or 1/2

teaspoons dried basil, crushed

Com bine 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.

Preparation

ALMOND COATED TROUT

This delicious recipe is unique and easy to prepare on

your Kenmore Elite gas grill. Makes 4 servings.

Ingredients

1/2

1/3

trout

cup all purpose flour

egg, lightly beaten

cup sliced almonds

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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Kenmore 141.178600 User Manual Page 30

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