MARINATED TUNA STEAK
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 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 mari-
nade 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 cook-
ing pan with baking rack or roasting rack into center of grill
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.
MUSTARD-GLAZED HALIBUT STEAKS
A simple sauce of melted margarine, lemon juice, Dijon-
style mustard and basil adds a scintillating note to these siz-
zling 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
Preparation
Combine thawed fish, margarine or butter, lemon juice,
mustard and basil into a cooking pan or aluminum foil rec-
tangle, 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 indirectly for 8 to 12 minutes or just until fish begins to
flake easily, turning once and brushing as needed with
remaining mixture.
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
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. Refrigerate 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 grill.
- 27 -
