Low carb George Foreman grill recipes?

[SCUBAgal]

Just got the new "next generation" gill (the one with the removeable grill pieces for cleaning and is dishwasher safe, not that I have one :sarcasm ) and the cook book that came with it has like 1 recipe that is legal!

Anyone have any tried and true recipes (aside from just throwing a burger on it of course, want some yummy recipes, esp. ones for fish) but not with any "specialty" type items as there are no "gourmet" or specialty stores here. Plain ol' basic ingredients.

[not2late]

I got this off a George Foreman grill recipe site some time ago. So it's not mine, I don't remember where I got it, but I did tinker with it to suit my tastes. Anyhow,

Rosemary and Lemon Swordfish
4 swordfish fillets
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried
1 tablespoon lemon rind
1 teaspoon salt
1/2 teaspoon pepper

Mix together the rosemary, lemon rind, salt and pepper. Massage it on the swordfish fillets. Put in bowl, cover, and allow to marinate at least 30 minutes.

Grill them. Tuna steaks done like this taste good too.

Here's some stuff I do.

Brined chicken breasts/turkey cutlets

2 pounds boneless skinless chicken breasts/turkey cutlets
1 1/2 quarts of water
1 1/2 tablespoons salt
a big ziplock-type plastic food bag
a bowl.

Put the meat into the plastic bag.

Combine the salt and water, making sure the salt is dissolved. Add all of it to the bag with the chicken. Put the bag in the bowl and allow it to refrigerate at least 30 minutes. I mix this up before I leave in the morning and refrigerate it the entire day. When I come home, I remove the meat. Rinse it under cold running water. Dry them well on paper towels.

Rub them with olive oil and grill them.

I prefer them plain because I make a bunch and use them in different dishes for a few days. But you can add other flavorings to the brine, like lemon peel, dried herbs and spices, etc.

Brining also works well with pork chops. And for the pork chops, before I grill them I season them with Montreal Steak Seasoning.

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Hot portabello mushroom sandwich

2 portabello mushroom caps
2 sandwich size pepperoni slices
2 slices of mozzarella or provolone cheese (cut one slice in half)
1/2 teaspoon mixed Italian herbs

Rub the mushroom caps with olive oil and a little salt. Grill them. Open the grill. Flip them so that the underside of the cap is facing up. Then on top of one cap put on one of the half slices of cheese, half of the Italian herbs, layer it with a slice of the pepperoni, the full slice of cheese, the remaining pepperoni and the remaining half of the herbs and slice of cheese. Put the other cap on top. Close the grill and let it grill for about a minute.

Remove and eat. If you're really hungry, you can use 2 cooked burger patties instead of the pepperoni.

You can also layer in some tomato sauce if you want.

[MotherOfGizmo]

We just season chicken or pork or even steaks and cook them on it. I like blackening seasoning, mexican seasoning, old bay and lemon juice...just about any of your favorites should work! You will love this grill, its so fast, easy and convenient!

[Michael Tree]

I roast a lot of vegetables on it. Just slice up some bell peppers, onions, eggplant, mushrooms, and even tomatos, and place them on the grill for a few minutes. Don't slice them too thin, or they'll get too dry before they cook properly.

One of my favorite meals is a chicken breast with a thick slice of grilled tomato and slices of half an avocado.