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Grilled Halibut with Citrus-Caper Sauce
2 T. lowfat margarine
2 T. extra-virgin olive oil
¼ c. fresh lemon juice
¼ c. fresh orange juice
¼ t. Dijon mustard
2 T. capers, drained
4 6 oz. halibut steaks
1 t. lemon pepper
2 T. fresh Italian parsley, chopped
In a small saucepan, melt the margarine with the oil over low heat. Add the lemon
juice, orange juice, mustard and capers. Blend and simmer 2-3 minutes. Place the
Steak Plate in the top of the unit and the Grilling Plate in the bottom. Set the Lock Le-
ver to the front, locked position. Set the temperature to Medium and preheat. Place
the steaks on the Grilling Plate and sprinkle with lemon pepper. Cook for 7 minutes.
Check and continue grilling if necessary. To serve, top each steak with sauce and
fresh parsley. Serves 4.
Chocolate Chip Cookies
2½ c. all-purpose flour
1 t. baking soda
1 c. lowfat margarine, softened
¾ c. packed brown sugar
½ c. white sugar
2 eggs
1 t. vanilla extract
12 oz. pkg. semisweet chocolate chips
Mix together the flour and baking soda; set aside. In a large bowl, mix the marga-
rine and sugars until light and fluffy. Add the eggs and vanilla; stir again. Add the
flour mixture and stir until a smooth batter forms. Fold in the chips. Place the Steak
Plate in the top of the unit and the Baking Pan in the bottom. Set the Lock Lever to
the back, locked position. Set the temperature to Medium and preheat. Drop the
cookies by teaspoons, 2 inches apart, in the Baking Pan. Flatten each cookie with
the back of a spoon. Close the Lid. Bake 6-8 minutes. Remove cookies with a plas-
tic spatula and cool. Cookies will be soft until cooled. Repeat with the remaining
dough. Makes about 40 cookies.
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