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Tuna Steak Marinade
½
cup olive oil
1 small clove garlic
¼ cup lemon juice
1 pinch of dry oregano
½ teaspoon lemon peel, finely grated
salt and pepper to taste
Mix
marinade mixture in a glass bowl. Place tuna steaks into shallow glass
dish, pour marinade over tuna and allow to marinade for 30 minutes. Start
your Traeger and switch to “High”. Remove tuna from marinade and place on
grill. Cook until it begins to turn to a solid white color, approximately
7 minutes. Flip tuna over and cook until done. Do not over cook fish.
Remove from grill and serve hot. .
Recommended pellets: Maple or Mesquite.
Rainbow Trout with Sage and Lemon
4
medium size trout
¼ cup lemon juice
1 teaspoon sage, finely chopped or ½ teaspoon dried sage
2 tablespoons white wine
2 tablespoons olive oil
½ teaspoon lemon rind, grated
Combine lemon juice, white wine, olive oil, sage, and lemon rind. Whisk to
emulsify. Brush trout with mixture. Start your Traeger and switch to
“High” and preheat for 10 minutes. Brush trout with olive oil and place on
grill flesh side down. Grill for 2 minutes, brushing trout with marinade.
Turn fish over, brush with marinade and cook until done, approximately 2
more minutes or when meat turns opaque. Serves 4 people. .
Recommended pellets: Maple, Hickory, or Cherry.
Barbecued Salmon
1
large salmon, skin on
1 tablespoon Traeger Salmon Shake
1 tablespoon pepper
Mix
dry ingredients in a glass or plastic bowl. Sprinkle seasoning mixture
over entire salmon fillet one hour before cooking. Start your Traeger and
switch to “High” for 10 minutes. Place fillet meat side down on grill.
Cook for 7 minutes, or until meat turns from bright to pale in color. Turn
fillet over using two spatulas and baste with melted butter. Cook up to
another 7 minutes, but do not over cook! Salmon is cooked when it flakes.
Remove from grill and serve hot. Serves 4-6 people.
Recommended pellets: Maple.
Grilled Tiger Prawns
16
large tiger shrimp, peeled, tails removed
3 tablespoons garlic salt
½ cube butter, melted
2 tablespoons Traeger Salmon Shake
olive oil
Lightly coat shrimp with olive oil. Fit 4 shrimp on a skewer. Lightly
season both sides of shrimp with Traeger Salmon Shake. Start your Traeger
and switch to “High” for ½ hour. In a sauce pan, melt butter and stir in
garlic salt. Place shrimp on grill, turning each side over when the shrimp
turns reddish pink in color. Remove from grill and baste with seasoned
butter. Serve hot. Serves 3-5 people.
Recommended pellets: Maple. |
