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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
1
/4
cup sour cream
1 tablespoon chopped fresh chives
Pine nut filling
Fry bacon on hotplate of Sizzling 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.
Pre-heat Sizzling Grill on heat setting 12. Sear fish for 5 minutes each side, turning gently.
Reduce heat to setting 8 and cook for 25 minutes or until cooked throughout. Turn fish
over occasionally while cooking.
Chicken Vegetable Kebabs Serves 4
8 kebab skewers, soaked in water
2 large chicken breasts, cubed
2 baby squash, quartered
4 cherry tomatoes, halved
4 mushrooms halved
1
/2
yellow capsicum, chopped in 2 x 2cm pieces
Marinade
1
/4
cup lemon juice
2 tablespoons soy sauce
1 clove crushed garlic
Pre-heat Sizzling Grill on heat setting 12.
Thread chicken cubes onto skewers alternatively with squash, tomatoes, mushrooms and capsicum.
Combine marinade ingredients and brush over kebabs.
Place on Sizzling Grill and cook 5-8 minutes each side or until desired. Continually brush kebabs with
marinade.