Kenmore 141.17337 User Manual download pdf (Page 39)

Experiment with unique dishes, like this tuna steak

recipe boasting a delicious wine marinade!

Makes 4 servings.

Ingredients

4 6-ounce fresh or frozen tuna steaks cut 1 inch

thick. Thaw fish if frozen.

1 /3 cup dry white wine

1 tablespoon lemon juice

1 tablespoon olive oii or cooking oil

1 clove garlic, minced

2 teaspoons snipped fresh rosemary, crushed,

or 1/2 teaspoon dried rosemary, crushed

1 teaspoon snipped fresh oregano, crushed, or

1/4 teaspoon dried oregano, crushed

1/4 teaspoon salt

Preparation

Combine wine, oii, garlic, rosemary, oregano and

salt and pour into a plastic bag. Piace 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 griil 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.

MARINATED TUNA STEAK

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.

Preparation

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 frjrfng

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.

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-style mustard

2 teaspoons snipped fresh basil or 1/2

teaspoons dried basil, crushed

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 141.17337 User Manual Page 39

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