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Oriental Snapper Fillets Serves 4
500g snapper fillets
2 Tablespoons honey
Juice and zest of orange
3cm piece fresh ginger, grated
Roll the fillets and place onto a plate. In a small
jug combine honey, orange zest and juice and
add the grated ginger. Pour this over the fillets
and marinate in the fridge until required.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook fish fillets 4-6 at a time
depending on size for 6-8 minutes until fish is
flaky.
Serve fish with cooked noodles, steamed green
vegetables and soy sauce.
Note:
• Fish suggestions: use any low-fat rock fish
such as yellowtail, golden eye, stripped bass.
Boneless white fish fillets such as ling or flake
can be used.
Salmon and Potato Cakes Serves 4
1 x 210g can pink or red salmon,
drained and flaked
2 cups mashed potato, (not to wet)
1 green shallot, finely chopped
2 Tablespoons parsley (optional)
1 egg, lightly beaten
Sea salt and black pepper
1
/
2
cup breadcrumbs for coating
In a large bowl combine the salmon, potato,
shallot, parsley, egg, salt and pepper. Scoop out
(8) equal portions of mixture and form 8 balls.
Roll in breadcrumbs. Place patties on a plate
cover in plastic wrap, refrigerate overnight or for
a few hours.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook patties (4) at a time 5-7
minutes, until crispy and golden and hot in
centre. Using a heat- proof spatula to remove
the patties. Half way through cooking you may
want to respray the top grill plate to prevent
patties from sticking.
Serve salmon and potato patties with a green
salad, lemon and mayonnaise.
Tandoori Prawn Skewers Serves 4
24 raw king green prawns, shelled and devained
(leaving head and tails attached)
1
/
2
cup low fat yoghurt
1
/
2
cup tandoori paste
2 Tablespoons freshly chopped
coriander or parsley
Lemon wedges and a Tzatziki dip for serving
Soak (8) bamboo skewers in water overnight.
Thread 3 prawns per skewer. Place onto a plate.
In a small bowl combine the yoghurt, tandoori
paste and coriander. Spoon this over prepared
prawns. Cover and refrigerate until required.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (4) skewers at a time.
Cooking 3-5 minutes.
Serve prawn skewers on a bed of lettuce leaves
with lemon wedges and tzatziki dip.
Note:
• Prawns can also be cooked in the grill not
skewered.
17
Seafood.