New Items, Recipes & Specials

Ingredients:
½ cup unsweetened pineapple juice (or orange-pineapple juice or orange juice)
¼ cup soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
½ teaspoons ground black pepper
8 salmon fillets (6 to 8 oz each)
5 green onions, coarsely chopped

Directions:
In a small bowl, combine the pineapple juice (or alternative juice), soy sauce, horseradish, parsley, 3 teaspoons of the sesame oil, honey and ground black pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions.  Seal bag and turn to coat; refrigerate for 1 to 1 ½ hours, turning occasionally.  Add remaining sesame oil to remaining marinade.  Cover and refrigerate for basting.
Drain fish and discard marinade.  Preheat grill to medium high heat.  Lightly oil the grill rack to prevent sticking.  Grill salmon, skin side down, covered, over medium heat for 8 to 12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.
Serves 8
Prep 15 minutes
Marinade 1 to 1 ½ hours
Grill 15 minutes

Ingredients:
2 tablespoons lemon juice
1 tablespoon olive oil2 garlic cloves, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried thyme
4 tuna steaks (6-8 oz each)
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme.  Add the tuna; seal bag and turn to coat.  Refrigerate for up to 30 minutes, turning occasionally.
Remove tuna from bag; sprinkle with salt and pepper.  Drain and discard marinade.
Lightly oil grill great with cooking oil to prevent sticking.
Preheat grill to medium high heat.
Grill tuna, covered, for 3 to 4 minutes on each side for medium-rare or until slightly pink in the center.
Serves 4
From prep to table 1 hour