Directions
Thaw steaks if frozen. Cut into serving-size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients. Pour sauce over steaks and refrigerate 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish in well-greased, hinged wire grills. Cook about 4 inches from moderately hot coals 5 to 6 minutes. Baste with sauce. Turn and cook for 4 to 5 minutes longer or until steak reaches 140 degrees, internally. Tuna should have a pink center.

• 1/3 cup soy sauce
• salt to taste
• garlic powder to taste
• lemon pepper to taste
• 1 1/2 pounds salmon fillets
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions
Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

Notes
Makes 4 servings

Directions
Pour 1 cup Lawry’s Sesame Ginger Marinade with Mandarin Orange Juice over salmon in a large non-aluminum baking dish or resealable plastic bag and turn to coat.

Cover, or close bag, and marinate in refrigerator about 30 minutes. Remove salmon from marinade, discarding marinade.

Grill or broil salmon until fish flakes with a fork, brushing often with remaining marinade and turning once.

Serve with mashed potatoes and green beans.

Makes 4 servings
Prep Time: 34 minutes
Cook Time: 12 minutes

Directions
Combine olive oil, lemon juice, lime juice, garlic, and the skins of the lemon and limes in a ziploc bag. Marinate overnight, or a minimum of four hours.

Prepare hot grill, and bring large pot of water to boil.

Grill chicken 5-6 minutes on each side.

When chicken is four minutes from complete, place angel hair in water, boil for 2-3 minutes until just done, and drain. Drizzle with olive oil, butter, and add garlic salt. Remove chicken from grill, and slice along bias; 1/2 inch pieces. Arrange on bed of angel hair, top with shaved parmesan cheese, and serve immediately.

Makes 4 servings

Directions
Prepare a charcoal grill or preheat the kitchen grill.

Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers.

In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture.

Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly.

Makes 8 servings

Directions
Mix together first 11 ingredients, place in ziplock bag and refrigerate 4-24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bamboo skewers, soak in water for an hour to prevent burning). Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4 minutes. Serve by pulling meat off of skewer onto Italian bread.

Makes 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

Directions
Wash and prepare salmon.
I strongly recommend fresh King salmon, if you can get it, for this dish. Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).

In a large airtight reusable (ziploc) bag, carefully place the salmon. Add marinade. Marinate in fridge for 1-3 hours (do not over-marinate… you still want to primarily taste the salmon).
Prepare grill to medium-high heat.
Turn down heat to medium-low.

Grill salmon, skin side down, COVERED for about 7-9 minutes until you can do moist flakes (see photo). Take salmon off grill.

Makes 4 servings

16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halved

Directions
Preheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.

Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Makes 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

Orange Glaze
1/3 cup Orange Marmalade
3 Tbsp Orange juice, fresh squeezed
1 Tbsp Lemon Juice, fresh squeezed
1/4 tsp Salt

Citrus Butter Sauce
2 tsp Olive oil
1 Tbsp Shallots, minced
1/2 cup of White Wine
1/2 cup of Orange Juice, Fresh squeezed
6 Tbsp Butter cubes, cold
1 Tbsp Sugar
Salt to taste
White Pepper to taste

Directions
Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!!

Makes 2 servings

Orange Glaze
Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.

Citrus Butter Sauce
Add the oil in a heated small sauce pan. Add the shallots and saute for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!!