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USING THE GRIDDLE
Sweet and Salty Zucchini-Apricot
Brochettes
Ingredients:
• 4 salmon steaks (about 1/3 lb. each)
• 2 tbs. olive oil
• 2 tbs. fresh tarragon
• freshly ground black pepper
1. Whisk together olive oil, tarragon, and
pepper.
2. Brush salmon steaks with olive oil mixture
to coat.
3. Cook steaks on Griddle surface, adju-
sting cooking time to taste.
Garnish salmon with slices of lime and serve
with potato purée.
Grilled Fillet of Fish
Ingredients:
• 4 firm, white fish fillets (halibut, sole, turbot)
• 3 tbs. oil
• lemon juice
• thyme
• 2 bay leaves
1. Whisk together oil, lemon juice, thyme,
and crushed bay leaves.
2. Brush fish fillets with marinade, and cook
on Griddle surface, adjusting cooking
time to taste.
Grilled Fish With a Parsley and
Parmesan Sauce
Ingredients:
• 1 cup fresh parsley
• ½ cup grated Parmesan cheese
• ½ cup ground pine nuts
• ¼ cup capers
• 2 tbs. lemon juice
• 2 tbs. lemon zest
• salt/pepper
• ½ cup olive oil
• 4 firm white fish fillets (halibut, sole, turbot)
To make the parsley and Parmesan sauce:
1. In a blender or food processor, blend
together parsley, cheese, pine nuts, capers,
and lemon juice.
2. Mix in olive oil little by little, until fully
blended. Set sauce aside.
To prepare the fish:
1. Brush fillets of fish with olive oil. Season
with salt and pepper.
2. Cook fish on Griddle surface until the skin
pulls away easily with a fork.
Serve immediately, accompanied by the
parsley and Parmesan sauce.
