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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
¼
cup 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.
Contact Grill Recipes continued
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