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Manual de usuario: parrilla de carbón vegetal para exteriores, modelo 253341 12/4/02
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No devuelva el artículo al lugar de compra.
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Owner’s manual: model 253341 outdoor charcoal grill 12/4/02
Contact 1-800-762-1142 for assistance.
Do not return to place of purchase.
Spicy Grilled Trout
Ingredients:
1/4 cup
lemon or lime juice
2 tablespoons
melted butter
2 tablespoons
vegetable oil
2 tablespoons
chopped parsley
1 tablespoon
hot sauce
1/2 teaspoon
ground ginger
1/2 teaspoon
salt
4
brook trout -- about 1 pound each
Prepare:
Combine lemon juice, margarine, oil, parsley, sesame seeds, hot sauce,
ginger and salt. Mix well. Pierce skin of fish in several places. Roll fish
in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1
hour, turning occasionally. Remove fish from marinade. Place fish on grill;
brush fish with marinade while grilling. Cook over high heat for 5 minutes.
Turn; brush with marinade, cook 5 minutes longer. Fish is done when it
flakes easily with fork – Cook to taste.
Grilled Veggies
Ingredients:
3/4 cup
olive oil
1/4 cup
red wine vinegar
1 teaspoon
fresh rosemary
1 teaspoon
fresh thyme leaves
1 teaspoon
fresh basil; chopped
1 teaspoon
fresh oregano; chopped
1 tablespoon
minced garlic
1/2 teaspoon
salt
1/2 teaspoon
ground black pepper
2 pound
ssorted vegetables, chopped or whole, according to taste.
Prepare
Combine all ingredients in a small bowl. Marinade vegetables with sauce,
and cover and refrigerate for 2 hrs. Grill vegetables over medium heat until
tender, brushing them with marinade while they cook. Cooking times will
vary according to the vegetables chosen.