Sunbeam GC4610 - Manual (Page 18)

16
Barbecued Snapper Serves 4
1 medium sized snapper, cleaned
3 tablespoons oil
2 tablespoons vinegar
1 tablespoon soy sauce
Pine Nut Filling
3 bacon rashers, chopped
¹/³ cup pine nuts
2 green onions
2 cups stale breadcrumbs
¼ cup sour cream
1 tablespoon chopped fresh chives
Pine Nut Filling
1. Fry bacon until crisp.
2. Combine remaining ingredients in a
small bowl and add bacon. Mix until well
combined.
Snapper
1. 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.
2. Stuff fish with pine nut filling and brush
with combined oil, vinegar and soy sauce.
3. Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray.
4. 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
1. Place cutlets in a shallow dish.
2. Combine marinade ingredients together
and pour over cutlets. Refrigerate for 1
hour.
3. Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray.
4. Cook salmon for 8-10 minutes continuously
brushing with marinade.
5. Season with salt and pepper to taste.
Contact Grill Recipes continued