Cuisinart GR-4NAM User Guide - Page 20

Grilled Lime Sage Swordfish Griddler™ Function: Flat Selector: Grill/Panini Plates: Grill Makes 8 servings zest of 2 limes, finely chopped 2 cloves garlic, peeled, finely chopped 1/4 cup (50 ml) fresh sage leaves, finely chopped 1 tablespoon (15 ml) fresh rosemary leaves, finely chopped 1/3 cup (75 ml) fresh lime juice 1/2 cup (125 ml) extra virgin olive oil 1 teaspoon (5 ml) kosher salt 1/2 teaspoon (2 ml) freshly ground pepper 8 portions swordfish steak, 5-6 ounces (150-175 g) each 2 avocados, peeled and sliced lengthwise Place lime zest, garlic, sage, rosemary, lime juice, olive oil, salt, and pepper in a medium bowl and whisk until emulsified. Place swordfish in a 13x9x2-1/2 - inch (32.5x22.5x6.25 cm) dish and add marinade. Turn fish to coat completely. Allow to marinate for 30 minutes. (Do not marinate longer - the acid will begin to "cook" the fish and give it a dry texture.) Preheat Griddler™ on High-Sear. When grill is hot, arrange the swordfish steaks on both sides, evenly spaced. Grill for 3 to 4 minutes on each side. Internal temperature of fish should be 145°F (63°C). Serve garnished with avocado slices. Nutritional information per serving: Calories 312 (49% from fat) • carb. 4g • pro. 35g • fat 17g • sat. fat 3g • chol. 67mg • sod. 327mg • calc. 28mg • fiber 3g Spicy Grilled Flank Steak Griddler™ Function: Flat Selector: Grill/Panini Plates: Grill Makes 8 servings 1 1 2 2 1-1/2 1-1/2 tablespoon (15 ml) kosher salt tablespoon (15 ml) sweet paprika teaspoons (10 ml) thyme teaspoons (10 ml) marjoram teaspoons (7 ml) granulated garlic teaspoons (7 ml) dried minced onion 19