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GRILLING RECIPES
Grilled Salmon with
Basil Sauce
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup white wine
2 tablespoons lemon juice
1 cup fresh basil*
1/4 cup grated Parmesan cheese
1/2 teaspoon Dijon-style mustard
4 salmon steaks (1%t0 11/2pounds) or haddock,
halibut, swordfish
Cayenne pepper
Makes 4 servings
Combine oil, garlic, white wine and lemon juice in
blender. Add basil, Parmesan cheese and mustard
and blend until smooth.
Put one-fourth of basil sauce in bottom of 9-inch oven-
safe dish. Arrange steaks on sauce and pour remaining
sauce over tops of steaks. Sprinkle with cayenne.
Place dish on turntable. Follow directions in COMPU
GRILL #3. Fish flakes easily whentested with afork atend.
*If not available, substitute 1/2cup fresh parsley and 2
tablespoons dried basil.
Per Serving:
Calories: 357 Fat: 2ig.
Protein: 35g, Cholesterol: 97rag.
Carbohydrate: 2 g. Sodium: 209 rag.
Spicy Shrimp
1/4 cup white wine
1/4 cup water
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil
2 teaspoons dried parsley flakes
1/8 to 1/4teaspoon ground ginger
Dash of hot pepper sauce
1 pound jumbo raw shrimp, shelled and deveined
Makes 4 servings
Mix all ingredients except shrimp in medium bowl. Stir
in shrimp; cover. Marinate at room temperature 45
minutes or 3 hours in refrigerator.
Remove shrimp from marinade; reserve marinade.
Place shrimp on round baking pan on turntable. Cook
18 to 20 minutes on GRILL, brushing with marinade
after half the time.
Microwave remaining marinade at HiGH (100%) 2
minutes. Serve over rice or as a dipping sauce when
served as an appetizer, if desired.
Per Se
Calories; !09 Fat: 2g.
Protein: !8g_ Cholesterol_ 129 rag.
Carbohydrate: 3 g. Sodium: 319 mg.
Grilled Herbed Vegetables
Crunchy Crab Beats
1 can (6 ounces) fancy white crabmeat, drained
1 package (3 ounces) cream cheese, softened
1/2 cup chopped almonds
2 pounds fresh vegetables of your choice (red
onion, peppers, zucchini, portobello
mushrooms, eggplant, etc.)
1/3 cup olive oil
2 tablespoons chopped fresh herbs or 2
2 tablespoons green onions, chopped
1 tablespoon dry white wine
1 teaspoon lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon garlic powder
1/4 teaspoon salt
Dash of white pepper
Dash of cayenne pepper
2 hard rolls, cut in half
1/4 cup shredded Swiss cheese
teaspoons of dried herbs (thyme, rosemary,
oregano, tarragon, etc.)
Makes 8 servings
Coat prepared vegetables with seasoned olive oil.
Allow to stand for 30 minutes. Drain and pat dry.
Preheat turntable on GRILL for 3 minutes. Cook for 20
to 30 minutes on GRILL, turning frequently until
vegetables are tender when pierced with a fork and
browned. Serve hot or at room temperature.
Per Serving; Will depend on the varieties of vegetables Used:
Makes 4 servings
Remove any bitsof shell or cartilage from crab. Combine
with next 10 ingredients. Mix well. Set aside. Toast
rolls on GRILL-TOP ONLY for 3 minutes.
Spread one-fourth of crab filling on each roll half. Place
Swiss cheese on top of each. Place on rack. Cook for
14 to 16 minutes on GRILL or until cheese is melted and
crab is hot. Sprinkle with paprika and serve.
Calories; 60 Fat: 6g;
Protein: 1 g. Cholestero!; 0 rag.
Carbohydrate: 2 g. Sodium: 0 mg.
Calories: 292 Fat: 19g.
Protein: 15 g, Cholesterol; 57rag.
Carbohydrate: 15 g. Sodium: 416 mg.
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