Sunbeam GC4610 Turn temperature control to ‘Medium’ setting, Seafood, Oriental Snapper Fillets

Contact Health Grill Recipes

Turn temperature control to ‘Medium’ setting

SEAFOOD
Oriental Snapper Fillets	Serves 4

4 large snapper fillets

2 tablespoons honey Juice and zest of orange 3cm piece fresh ginger, grated

1.Place fillets onto a plate. In a small jug combine honey, orange zest and juice, add the grated ginger. Pour this over the fillets and marinate in the fridge for 30 minutes.

2.Pre-heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook fish fillets for 6-8 minutes until fish is flaky.

3.Serve fish with cooked noodles, steamed green vegetables and soy sauce.

Note:

•Fish suggestions: use any low-fat rock fish such as yellowtail, golden eye, stripped bass. Boneless white fish fillets such as ling or flake can be used.

Salmon and Potato Cakes Serves 4

1 x 210g can pink or red salmon, drained and flaked

2 cups mashed potato, (not too wet)

1 green onion, finely chopped

2 tablespoons parsley (optional)

1 egg, lightly beaten

Sea salt and black pepper

½ cup breadcrumbs for coating

1.In a large bowl combine the salmon, potato, onion, parsley, egg, salt and pepper.

2.Scoop out (8) equal portions of mixture and form 8 balls. Roll in breadcrumbs. Place patties on a plate cover in plastic

14wrap, refrigerate for 1-2 hours.

3.Pre-heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook patties

(4)at a time 5-7 minutes or until crispy and golden and hot in centre. Using a heat-proof spatula to remove the patties. Half way through cooking you may want to respray the grill plates to prevent patties from sticking.

4.Serve salmon and potato patties with a green salad, lemon and mayonnaise.

Tandoori Prawn Skewers Serves 4

24 raw king green prawns, shelled and devained (leaving head and tails attached)

½cup low fat yogurt

½cup tandoori paste

2 tablespoons freshly chopped coriander or parsley

Lemon wedges and a tzatziki dip for serving

1.Soak (8) bamboo skewers in water for 1 hour. Thread 3 prawns per skewer. Place onto a plate.

2.In a small bowl combine the yogurt, tandoori paste and coriander. Spoon this over prepared prawns. Cover and refrigerate until required.

3.Pre-heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook (4) skewers at a time. Cooking 3-5 minutes.

4.Serve prawn skewers on a bed of lettuce leaves with lemon wedges and tzatziki dip.

Note:

•Prawns can also be cooked in the grill not skewered.