Contact Grill Recipes continued

Barbecued Snapper

Serves 4

1 medium sized snapper

3 tablespoons oil

2 tablespoons vinegar

1 tablespoon soy sauce

Pine nut filling

3 bacon rashers, chopped

1/3 cup pine nuts

2 shallots, chopped

2 cups stale breadcrumbs

¼cup sour cream

1 tablespoon chopped fresh chives

Pine nut filling

Fry bacon on flat hotplate of Contact Grill until crisp.

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

Snapper

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

Preheat Contact Grill for 3-5 minutes. Spray grill plates with cooking spray.

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

Place cutlets in a shallow dish.

Combine ingredients together and pour over cutlets. Refrigerate for 2 hours.

Preheat Contact Grill for 3-5 minutes. Spray grill plates with cooking spray. Cook salmon for 8-10 minutes continuously brushing with marinade.

Season with salt and pepper to taste.

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Sunbeam GC7850B manual Barbecued Snapper, Pine nut filling, Citrus Salmon
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GC7850B specifications

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