Grilled Halibut Recipe
Yield: 4 Servings
1/2 c soy sauce,low salt
1 t ginger,(grated)
1/4 c brown sugar
1 c garlic
1 t dry mustard
Mix ingredients in a marinade dish and add halibut steaks. Cover
both
sides and let stand 4 hours turning frequently. Heat grill to medium
temp. (A seafood cooking screen helps hold fish together) Grill
steaks until well done but not dry, basting with marinade frequently.
Serve with rice or veggies.
Grilled Ham & Apples
Yield: 4 Servings
1/2 c orange marmalade
2 t butter (or margarine)
1/4 t ginger,Ground
2 (1/2-inch-thick) ham,Slices
1 (about 2 1/2 pounds)
4 apples,cut 1/2-inch
1 thick,Slices
Combine first 3 ingredients in a 1-cup glass measuring cup; microwave
at HIGH 1 minute or until melted, stirring once.
Cook ham and apples, covered with grill lid, over medium-hot coals
(350"= to 400"), turning occasionally and basting with marmalade
mixture, 20 minutes or until thoroughly heated.
Grilled Hawaiian Chicken
Yield: 4 Servings
1/4 c unsweetened orange juice
2 T unsweetened pineapple juice
1 t cilantro leaves,Minced
1/4 t salt
4 (4 oz) chicken breast
-halves,skinn,ed
3/4 c finely pineapple,Chopped
2 T red bell pepper,Chopped
1 jalapeno pepper,seeded and
-chopped
2 T cilantro leaves,Minced
1 1/2 t white wine vinegar
1 t unsweetened orange juice
1/2 t pepper
Serves 4
Pineapple leaves
Combine first 4 ingredients in a shallow dish; mix well. Add chicken,
turning to coat. Cover and refrigerate chicken for several hours,
turning occasionally.
Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and
orange juice in a small bowl; mix well. Let mixture stand at room
temperature for 2 hours.
Remove chicken from dish, reserving marinade. Sprinkle chicken with
pepper.
Grill chicken 4 to 5 inches from coals 15 minutes or until done.
Turning and basting frequently with reserved marinade.
To serve, top each breast with 3 tablespoons pineapple mixture.
Garnish with pineapple leaves.
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