Sunbeam GC4600 manual Barbecued Snapper, Pine Nut Filling, Citrus Salmon

Contact Grill Recipes continued

Barbecued Snapper Serves 4

1 medium sized snapper, cleaned

3 tablespoons oil

2 tablespoons vinegar

1 tablespoon soy sauce

Pine Nut Filling

3 bacon rashers, chopped

1/3 cup pine nuts

2 green onions

2 cups stale breadcrumbs

1/4 cup sour cream

1 tablespoon chopped fresh chives

Pine Nut Filling

1.Fry bacon until crisp.

2.Combine remaining ingredients in a small bowl and add bacon. Mix until well combined.

Snapper

1.Trim fins from the gutted fish. Snip the backbone, tail and head with scissors. Run fingers under the rib bones and pull backbone gently with your fingers. Remove backbone from fish.

2.Stuff fish with pine nut filling and brush with combined oil, vinegar and soy sauce.

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

4.Cook fish for 20-25 minutes or until cooked throughout.

Citrus Salmon Serves 4

4 pink salmon cutlets Salt and pepper to taste

Marinade

Juice of 1 lime Juice of 1 lemon

1 tablespoon chopped chives

2 cloves garlic, crushed

1 tablespoon olive oil

1.Place cutlets in a shallow dish.

2.Combine marinade ingredients together and pour over cutlets. Refrigerate for 1 hour.

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

4.Cook salmon for 8-10 minutes continuously brushing with marinade.

5.Season with salt and pepper to taste.

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