12
Cover with plastic wrap; let fish marinate 1 to
2 hours. Bring to room temperature before
grilling.
2. Preheat the Goodful
™
for Cuisinart
®
Grill/
Griddle to 400°F.
3. Once grill is preheated, lay the swordfish on
the hot grill side. Grill 4 minutes on the first
side; flip and grill second side for 5 minutes.
Reduce the heat to 300°F and cook for an
additional minute on both sides.
4. To serve, place the swordfish on a platter and
top with the reserved chermoula marinade.
Nutritional information per serving
:
Calories 720 (77% from fat) • carb. 6g • pro. 35g
fat 62g • sat. fat 10g • chol. 65mg • sod. 690mg
calc. 51mg • fiber 2g
Tarragon Sea Scallops and
Grilled Asparagus
Makes 2 servings
½
pound asparagus, trimmed and peeled
1
tablespoon extra virgin olive oil, divided
½
teaspoon kosher salt, divided
8
large sea scallops, uniform in size, tough
muscle removed
2 to 3 sprigs fresh tarragon
Pinch freshly ground black pepper
Freshly grated lemon zest
Lemon wedges
1. Preheat the Goodful
™
for Cuisinart
®
Grill/
Griddle to 350°F.
2. Coat asparagus with 1 teaspoon of the oil;
sprinkle with a few pinches of salt. Reserve.
3. Pat scallops dry. Combine the remaining olive
oil with the tarragon, ground pepper and
remaining salt.
4. Once the grill is preheated, arrange asparagus
on the grill plate and grill until crisp-tender,
about 3 to 5 minutes per side, depending on
the thickness of the spears. Do this in a few
batches – do not overcrowd the grill. When
ready to grill the last batch of asparagus,
arrange the seasoned scallops on the hot
griddle side of the grill. Cook for 2 to 4
minutes on each side, until firm and lightly
golden – do not overcook; overcooking will
toughen the scallops.
5. Serve hot, garnished with a sprinkling of
freshly grated lemon zest and lemon wedges,
or chill and serve atop a salad.
Nutritional information per serving:
Calories 80 (55% from fat) • carb. 5g • pro. 5g
fat 5g • sat. fat 1g • chol. 5mg • sod. 470mg
calc. 46mg • fiber 2g
Honey-Glazed Chicken with
Griddled Veggies
Makes 2 servings
Chicken
2
boneless, skinless chicken breasts
(5 to 6 ounces each)
1
tablespoon extra virgin olive oil
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
Glaze
1½
tablespoons honey
1
tablespoon white wine vinegar
½
tablespoon Dijon mustard
¼
teaspoon freshly ground black pepper
3
tablespoons low-sodium soy sauce
Vegetables
½
medium zucchini, halved and cut into
½-inch semicircles
½
cup corn kernels (fresh or frozen)
½
medium-small onion, thinly sliced
1
tablespoon unsalted butter, melted
3
large, fresh basil leaves, thinly sliced
(chiffonade)
¼
teaspoon kosher salt, divided
¼
teaspoon freshly ground black pepper,
divided
1. Preheat the Goodful
™
for Cuisinart
®
Grill/
Griddle to 350°F.
2. Coat the chicken breasts with the olive oil;
sprinkle with salt and pepper. Reserve.
3. Combine all ingredients for glaze. Brush each
side of the chicken breasts with the glaze.
4. In a medium bowl, toss the zucchini, corn and
onion with the butter, basil, and half of the salt
and pepper.
5. Place the chicken on the preheated grill side
of the plate. Cook on each side for 3 to 3½
minutes, reapplying the glaze after each turn.
