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9
Crispy Grilled Sea Trout
1
⁄4 cup bread crumbs
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon tarragon
1 egg white
3
⁄4
pound sea trout
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
⁄2 pound salmon steak
1 tablespoon lime juice
1 teaspoon dill weed
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
⁄4 cup lime juice
1
⁄4 teaspoon black pepper
1
⁄
4 teaspoon fresh grated ginger root
1
⁄4 teaspoon dill weed
3
⁄
4 pound mahi mahi (or monkfish)
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.
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