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 ¼ 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.
4.Cook fish for
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.
4.Cook salmon for
5.Season with salt and pepper to taste.
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