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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.
3.Serve fish with cooked noodles, steamed green vegetables and soy sauce.
Note:
•Fish suggestions: use any
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
1/2 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 wrap, refrigerate for
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)
1/2 cup low fat yogurt
1/2 cup 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.
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.
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