Elite Cuisine EGL-3450G, Instruction Manual & Recipes

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Maple and Dijon Steaks
Ingredients:
4 Ribeye Steaks or Top loin strips 1 Tsp. Salt
½ Tsp. Cracked Pepper ¼ Cup Maple Syrup
3 Tbsp. Coarse-grain Dijon mustard 2 Tsp. Cider Vinegar
¼ Tsp. Pepper

Mix salt and pepper and sprinkle onto both sides of steak strips. Place steaks into Grill and
cook for 10 minutes or till desired doneness.

Meanwhile, combine maple syrup, mustard, vinegar and pepper into a saucepan. Heat on
medium heat stirring occasionally until mixture thickens.

During last 5-10 minutes of grilling, brush mixture onto the steaks making sure to cover the
sides.

Reserve remaining mixture and serve with steaks.
Herb-Marinated Grilled Halibut
Ingredients:
2 Tbsp. Finely chopped fresh herbs 2 Tbsp. Fresh lemon juice
(such as basil, tarragon, or dill) ½ Tsp. Olive oil
2 Garlic cloves, minced 4 (4oz.) Halibut steaks
¼ Tsp. Salt ¼ Tsp. Coarse ground black pepper

In small bowl, combine herbs, lemon juice, oil and garlic; mix well.

Place Halibut steaks on a plate; sprinkle with salt and pepper. Spoon herb mixture over fish
and spread evenly. Let stand at room temperature for 15 minutes to marinate

When ready to grill, place fish onto the Grill . Cook 5-10 minutes or until fish flakes easily with
fork.

If desired, sprinkle fish with additional chopped fresh herbs before serving.
Savory Grilled Fish
Ingredients:
1/3 Cup Fat-free Mayonnaise 1 ½ lb. Swordfish, halibut, shark, tuna,
1 ½ Tbsp. Finely chipped fresh basil or salmon steaks
1 Tbsp. Lemon Juice 2 Tbsp. Bottled sun-dried tomato

Combine the first four ingredients in a small bowl; mix well. Set aside 4 Tbsp. Of mixture for
later use.

Brush remaining mixture onto both sides of fish steaks. Let stand for 10 minutes for marinate.

Place fish steaks onto Grill . Grill for 5-10 minutes or until fish flakes easily.

To serve, transfer fish steaks onto plate and top each with the remaining mayonnaise mixture.
Lemon Sage Red Snapper
Ingredients:
4 Red Snapper fillets (½ inch thick) ½ Tsp. Salt
¼ Tsp. Scallion (minced) 1 Tsp. Sage (crumbled)
3 Tbsp. Butter ½ Cup Chicken Broth

Marinade fish in chicken broth for 4-5 hours or over night.

Season fish on both sides with salt and pepper. Place fish onto Grill . Arrange lemon slices
over fillets, sprinkled with scallion then top with sage. Dot with butter. Secure cover/lid of
grill.

Grill for 5-10 minutes or until fish flakes easily.

Transfer fish into serving plates, spoon some of the chicken broth over the fish and serve right
away.
Cucumber Sauce with Swordfish
Ingredients:
2 fresh or frozen Swordfish steaks (or Halibut) 1/4 Cup Finely chopped
1/3 Cup Plain Yogurt Cucumber, seeds removed.
2 Cloves crushed Garlic 1 Tsp. Dill weed

Place fish steaks onto Grill and cook for 5-10 minutes or until fish flakes easily.

For sauce, combine remaining ingredients into a bowl, mix well and let chill for an hour.

Remove fish and serve hot with chilled sauce.
Grilled Fish with Mushrooms
Ingredients:
4 Fish Fillets (Any)
3 Tbsp. Butter slices
1 Tbsp. Lemon juice 1½ Cups Chopped mushrooms
1 Tsp. Salt ¼ Tsp. Lemon pepper
2 Tbsp. Chopped parsley Parsley sprigs and lemon wedges
for garnish

Place fillets onto Grill . Sprinkle with lemon juice, salt, and lemon pepper.
Grill for 5-10 minutes or until fish flakes easily.

Meanwhile, combine remaining ingredients in a saucepan and sauté over low heat for 5 to 7
minutes.

To serve, spoon mushroom mixture over fish. Garnish with parsley springs and lemon
wedges.
Southern Grilled Shrimp
Ingredients :
1 lb. Large shrimp ½ medium onion
4 cloves garlic 3 Tsp. lime juice
¼ c Cholula Hot Sauce 1 Tsp. chopped, fresh ginger

Peel and de-vein shrimp.

Place remaining ingredients in blender or food processor and puree until smooth.

Pour contents of blender over shrimp in a non-metal container and marinate for at least one
hour, or as long as eight hours.

Place each individual shrimp onto Grill and grill for 3-5 minutes or until shrimp turns pink.

If desired, baste with remaining sauce for more flavor.
Old Fashioned Burgers
Ingredients:
1 lb. Ground Beef 1 Tsp. Red Wine
1 Egg, beaten 1 Tsp. Vegetable Oil
1 Tsp. Fresh Ginger Root, minced 1/4 Minced Onions
1/2 Tsp. Of Salt & Pepper combined 2 Tbsp. Cornstarch

Combine ground beef, salt & pepper, wine, ginger, egg, and cornstarch into a large bowl. Mix
well.

Flatten meat into 4 individual meat patties. Brush each pattie with vegetable oil on both sides.

Place patties onto Grill . Secure cover/lid and grill for 10-12 minutes or to desired doneness.