NuWave Brio 14Q - Rotisserie Swordfish Steak with Charred Lemons; Rotisserie Prime Rib of Beef with Fingerling Potatoes; And Brussels Sprouts

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Rotisserie Swordfish Steak with Charred
Lemons (Serves 2)
Time and Temp:
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Temp: 360˚F
Ingredients:
2 swordsh steaks (each at least ¾-inch thick)
2 T extra-virgin olive oil
Sea salt
Freshly ground white pepper
1 lemon, sliced into 8 rings
Directions:
1. Brush swordsh with olive oil season with salt and pepper.
Shingle 4 lemon slices in bottom of Rotisserie Basket. Place sh
on top of lemons in Basket. Place remaining lemons on top.
2. Adjust top lid of Rotisserie Basket onto sh to make a snug t.
3. Position sh with Rotisserie Basket into Brio, placing one
end of Basket skewer into Hole and other into Bracket. See
“Rotisserie Basket Assembly” under Assembly Guide for more.
4. Place Drip Tray in rack slot beneath the Rotisserie Basket.
5. Press “ROTISSERIE”. Cook at 360°F for 8-10 min.
6. When done, and Rotisserie Skewer has completely stopped,
using a hand-held thermometer, insert into thickest part of llet.
Temperature should read 145°F or more. Remove swordsh
and lemons with Rotisserie Basket. Remove sh from
Rotisserie Basket and serve with charred lemons.
Rotisserie Prime Rib of Beef with
Fingerling Potatoes and Brussels
Sprouts (Serves 4)
Time and Temp:
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Temp: 400˚F
Ingredients:
2 (3-lb) bone-in prime rib of beef
2 T garlic, minced
2 T fresh rosemary, rough chop
½ c extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 lb ngerling potatoes
¼ c extra-virgin olive oil
Sea salt
Freshly ground black pepper
¾ lb Brussels sprouts, halved
Directions:
1. Place garlic, rosemary, and olive oil in a bowl. Mix well.
2. Tie the prime rib up with kitchen twine. Rub well with marinade.
Place into a large plastic bag and pour remaining marinade
over prime rib. Place in refrigerator to marinate for 2 hrs.
3. Skewer prime rib rmly onto the spit of the Rotisserie Skewer.
Position prime rib with Rotisserie Skewer into Brio, placing
one end of Skewer into Hole and other into Bracket. See
“Rotisserie Skewer Assembly” under Assembly Guide for more.
4. Press “ROTISSERIE”. Cook 25-30 min.
5. While cooking, in a bowl, toss potatoes with olive oil and
season with salt and pepper.
6. Place the potatoes and Brussel sprouts in a Drip Tray and slide
into slot underneath prime rib roast to collect the juices.
7. When done, and Rotisserie Skewer has completely stopped,
using a hand-held meat thermometer, insert into meat.
Temperature should read 120°F for medium-rare. Remove
prime rib and tent with foil. Let rest for 15 min.
8. Slide out potatoes and Brussels sprouts. Add chopped parsley
and toss. Slide vegetables back into Brio to keep warm.
9. After prime rib has rested, carve and serve with warm potatoes
and Brussels sprouts.