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BROILING & GRILLING RECIPES

Grilled Fish with Miso (Japanese Gyoden)

1 whole mackerel

3 tsp. of miso

2 tsp. of water

2 tsp. of sugar

2 tsp. of Mirin* wine

Cut mackerel into 1" thick pieces. Mix miso with water and remaining ingredients to

become miso paste.

Turbo-grill the mackerel pieces at 350°F for 5 minutes. Spread miso paste on both sides

of mackerel. Cook for another 4 to 6 minutes.

*Mirin wine is a sweet Japanese rice wine. It can be substituted with same amount of

sugar and sherry.

Pepper Steak

4 steaks (New York or T-bone)

1/4 tsp. of dry basil

2 tbsp. of ground pepper

1/4 tsp. of garlic salt

Sprinkle pepper over both sides of each steak; press into the surface. Sprinkle with basil

and garlic salt. Let stand at room temperature for 20 minutes. Place steak on rack and

grill for 8 to 10 minutes at 400°F.

Garlic New York Strip

4 lbs. trimmed New York strip (boneless loin)

2 cloves of minced garlic

Ground pepper to taste

Combine garlic and pepper; rub over both sides of steak. Cover and let stand at room

temperature for ½ hour. Place beef on rack and turbo-bake for 10-12 minutes at 400°F.