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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 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.
Pre-heat 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.
Pre-heat 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.
19
Seafood.