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LEMON & LIME BROILED FISH FILLETS
4 fish fillets, ½ inch thick
1 tablespoon vegetable oil
2 tablespoons lemon juice
2 tablespoons lime juice
1 ½ teaspoon honey
1 teaspoon Worcestershire sauce
¼ teaspoon onion powder
½ teaspoon garlic salt
1 teaspoon pepper
2 ½ teaspoons parsley, freshly chopped
Use a bowl to mix all the ingredients then marinate the fish. Refrigerate for two
hours. Preheat the oven for 5 minutes. Place the marinated fish fillets into the
Drip Pan. Place Drip Pan on the Bake Rack. Slide the Rack into the top Rack
Slot, not letting food touch the heating elements. Use the Time and Temperature
Chart as a cooking guide. Turn the fillets over halfway through cooking. Fish is
done when it flakes easily with a fork. Make 4 servings.
BROILED CHICKEN BREAST
4 Chicken breasts, boned and skinned
½ teaspoon parsley, freshly chopped
1 ½ clove garlic, finely minced
1 teaspoon minced fresh rosemary
2 ½ tablespoons vegetable oil
2 tablespoons orange juice
2 ½ teaspoons honey
2 tablespoons fresh ginger, finely minced
1 teaspoon dry sherry
Preheat the oven for 5 minutes. Combine all the ingredients to marinate the
chicken breasts. Cover and refrigerate overnight. Place marinated chicken on
broil rack. Follow the broil instructions to place the rack and pan. Use Time and
Temperature Chart as a cooking guide or broil until tops are lightly browned.
Makes 4 servings.
16