Bakers & Chefs 9905TB Assembly & Operating Instructions - Marinated Tuna Steak
Bakers & Chefs Recipes
PAGE 30
MARINATED TUNA STEAK
Experiment with unique dishes, like this tuna steak recipe with 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
Prepare marinade:
combine wine, oil, garlic,
rosemary, oregano and salt. Place tuna steak in
plastic bag and into shallow dish, add marinade
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 cooking pan with fry basket or baking
rack into center of grill
with outer burners on
medium heat. Cook tuna steak on top of rack with
hood 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 sizzling 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
Place a cooking pan
- or aluminum foil rect-
angle, directly over low flame
and combine
thawed fish, margarine or butter, lemon juice,
mustard and basil. Heat mixture 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 hood. Cook indirectly for 8 to 12
minutes or just until fish begins to flake easily,
turning once and brushing as needed with re-
served mixture.