Sunbeam GC2600 Seafood, Oriental Snapper Fillets, Salmon and Potato Cakes, Tandoori Prawn Skewers

Seafood.

Oriental Snapper Fillets Serves 4

500g snapper fillets

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

Roll the fillets and place onto a plate. In a small jug combine honey, orange zest and juice and add the grated ginger. Pour this over the fillets and marinate in the fridge until required.

Pre- heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook fish fillets 4-6 at a time depending on size for 6-8 minutes until fish is flaky.

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 to wet)

1 green shallot, finely chopped

2 Tablespoons parsley (optional)

1 egg, lightly beaten Sea salt and black pepper

1/2 cup breadcrumbs for coating

In a large bowl combine the salmon, potato, shallot, parsley, egg, salt and pepper. Scoop out

(8)equal portions of mixture and form 8 balls. Roll in breadcrumbs. Place patties on a plate cover in plastic wrap, refrigerate overnight or for a few hours.

Pre- heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook patties (4) at a time 5-7 minutes, 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 top grill plate to prevent patties from sticking.

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)

1/2 cup low fat yoghurt

1/2 cup tandoori paste

2 Tablespoons freshly chopped coriander or parsley

Lemon wedges and a Tzatziki dip for serving

Soak (8) bamboo skewers in water overnight. Thread 3 prawns per skewer. Place onto a plate. In a small bowl combine the yoghurt, tandoori paste and coriander. Spoon this over prepared prawns. Cover and refrigerate until required.

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

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.

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