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RECIPES (cont.)
SAVORY GRILLED FISH
1/3 cup fat-free mayonnaise
1 ½ tbsp. of finely chopped fresh basil
1 tbsp. lemon juice
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Combine the first four ingredients in a small bowl; mix well. Set aside 4 tbsp. of the
mixture for later use.
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Brush remaining mixture onto both sides of fish steaks.
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Let stand for 10 minutes to marinate.
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Place fish steaks onto grill. Grill for 5-10 minutes or until fish flakes easily.
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To serve, transfer fish steaks onto plate and top each with the remaining mayonnaise
mixture.
SOUTHERN GRILLED SHRIMP
1 lb. large shrimp
½ medium onion
4 cloves garlic
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Peel and de-vein shrimp.
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Place remaining ingredients in blender or food processor and puree until smooth.
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Pour contents of blender over shrimp in a non-metal container and marinate at least one
hour, or as long as eight hours.
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Place each individual shrimp onto the grill and grill for 3-5 minutes or until desired
doneness. If desired, baste with remaining sauce.
SPICY GRILLED LAMB CHOPS
3 tbsp. chili powder
1 tbsp. ground cumin
2 tsp dried thyme – crumbled
2 tsp. sugar
2 cups hot pepper jelly
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Combine chili powder, cumin, thyme, sugar, salt, allspice, and black pepper into small
bowl.
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Sprinkle the mixture over the chops and rub it evenly all over the meat.
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Chill the chops, covered, overnight.
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Place chops onto grill. Grill for 10-12 minutes or until desired doneness.
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Serve chops with pepper jelly.
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2 tbsp. bottled sun-dried tomato
1 ½ lb. swordfish, halibut, shark,
tuna, or salmon steaks
3 tsp. lime juice
¼ c hot sauce
1 tsp. of chopped ginger
1 ½ tsp salt
¾ tsp. ground allspice
1 tsp freshly ground black pepper
4 lamb chops each about 1 ½" thick
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