GE 106796 Owner's Manual page 15

Spicy Grilled Shrimp
1 ⁄ cup soy sauce
2
1 tablespoon olive oil
1 tablespoon sesame oil
5 tablespoons cajun seasoning mix
2 tablespoons fresh lemon juice
Combine all ingredients except shrimp. Mix well then add shrimp. Marinate 1 to 4
hours. Drain marinade and discard. Place shrimp on grill and cook 2 minutes. Turn
and cook 2 minutes longer or until done.
Sesame Soy Sea Scallops
1 tablespoon sesame oil
2 tablespoons white wine
1 ⁄ cup tamari sauce or soy sauce
4
1 teaspoon crushed garlic
Combine all ingredients and let marinate in refrigerator for 30 minutes to 1 hour.
Thread onto skewers. Place on grill and cook for 5 minutes or until done. Turn
halfway through cooking time. Makes 4 servings.
Crispy Grilled Sea Trout
1 ⁄ cup bread crumbs
4
1 tablespoon dried parsley
1 teaspoon garlic salt
Combine bread crumbs, parsley, garlic salt, and tarragon; set aside. Beat egg white
with fork or whisk until frothy. Dip fish in egg white then coat with bread crumb mix-
ture. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until done.
Makes 2 servings.
Salmon with Dill
1 ⁄ pound salmon steak
2
1 tablespoon lime juice
Brush salmon with lime and sprinkle with dill weed. Spray grill with cooking spray.
Cook salmon 4 minutes. Turn and cook 4 minutes or until done. Makes 2 servings.
Mahi Mahi with Ginger and Dill
1 ⁄ cup lime juice
4
1 ⁄ teaspoon black pepper
4
Combine lime juice, pepper, ginger root, and dill weed. Marinate fish in this mixture for
2 hours. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until
done. Makes 2 servings.
2 tablespoons fresh minced ginger
2 teaspoons dry mustard
2 teaspoons hot pepper sauce
32 large raw shrimp, peeled and
deveined, but tails on
1 ⁄ teaspoon ground ginger
8
Dash garlic salt
Dash pepper
1 pound sea scallops
1 teaspoon tarragon
1 egg white
3 ⁄ pound sea trout
4
1 teaspoon dill weed
1 ⁄ teaspoon fresh grated ginger root
4
1 ⁄ teaspoon dill weed
4
3 ⁄ pound mahi mahi (or monkfish)
4
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