Weber 1221004 Mode D'emploi page 11

RECIPES
C LA SSIC BON E- IN
C HI CK EN BR EAST S
Indirect/Medium
4 chicken breast halves (with bone
and skin), 285 - 340 g each
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Rinse the chicken breasts under cold water and
pat dry with paper towels . Season the breasts
with salt and pepper and lightly brush or spray
both sides with olive oil . Barbecue the chicken,
skin side up, over Indirect Medium heat until
the juices run clear and the meat is no longer
pink at the bone, 30 to 40 minutes . For crispier
skin, barbecue the breasts, skin side down, over
Direct Medium heat during the last 5 minutes of
barbecuing time . Serve warm .
Makes 4 servings .
FABU LOU S FIS H FIL LE TS
Direct/High
4 swordfish or halibut fillets,
170 - 227 g each and about 2 . 5 cm thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lemon wedges (optional)
Season the fish fillets with salt and pepper and
lightly brush or spray both sides with olive oil .
Barbecue the fillets over Direct High heat until
opaque in the center, 8 to 10 minutes, turning
once halfway through barbecuing time . Serve
warm with lemon wedges, if desired .
Makes 4 servings .
SALM ON STE AK KYOTO
Direct/Medium
4 salmon steaks, about 2 . 5 cm thick
Olive oil
For the marinade:
1⁄ 3 cup soy sauce
1⁄ 4 cup orange juice concentrate
2 tablespoons olive oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1⁄ 2 teaspoon prepared mustard
1 tablespoon spring onion and top, chopped
1 clove garlic, crushed
1⁄ 2 teaspoon ground ginger root
To make the marinade: In a small bowl whisk
together the marinade ingredients; pour mixture
over salmon steaks in shallow glass baking dish .
Refrigerate, covered, 30 to 60 minutes . Drain
salmon and reserve marinade . Pour the reserved
marinade into a small saucepan . Bring to a boil
over high heat and boil for 1 full minute . Lightly
brush or spray steaks with olive oil and place on
the cooking grate . Barbecue over Direct Medium
heat until fish is tender and flakes with a fork,
5 to 10 minutes, depending upon thickness of
fish . Turn salmon and brush with marinade once
halfway through cooking time .
Makes 4 servings .
GB
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