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MARINATED TUNA STEAK
Experiment with unique dishes, like this tuna steak
recipe boasting a delicious wine marinad!!
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 oil 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, oil, garlic, 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 roastingreck into
center of gdllwith outer burners on medium heat.
Cook tuna steak on topof rack with liddown for 8 to
12 minutesor untilfishbegins to flake easily.Turn
fishonce duringcooking. When cooked, remove fish
from grilland serve.
MUSTARD-GLAZED HALIBUT STEAKS
A simple sauce of melted margarine, lemon juice,
Dijon-style mustard and basil adds a scintillatingnote
to these sizzling fish steaks! Makes 4 servings.
IngredientS
4
2
2
1
2
6..ounce fresh or frozen halibut steaks, cut 1
inch thick
tablespoons margarine or butter
tablespoons lemon juice
tablespoon Dijon-style mustard
teaspoons snipped fresh basil or 112
teaspoons dded 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 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 indirectlyfor 8 to 12
minutes or just untilfish begins to flake easily,
turning once and brushing as needed with remain-
ing mixture.
ALMOND COATED TROUT
This delicious recipe is unique and easy to prepare on
your Kenmore Elite gas grill. Makes 4 servings.
IngredientS
2
1/2
1
1
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.
Refrigerete 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 gdll.
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