Sunbeam GC4610 - Manual (Page 16)

14
SEAFOOD
Oriental Snapper Fillets
Serves 4
4 large snapper fillets
2 tablespoons honey
Juice and zest of orange
3cm piece fresh ginger, grated
1. Place fillets onto a plate. In a small jug
combine honey, orange zest and juice, add
the grated ginger. Pour this over the fillets
and marinate in the fridge for 30 minutes.
2. Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook fish fillets
for 6-8 minutes until fish is flaky.
3. 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 too wet)
1 green onion, finely chopped
2 tablespoons parsley (optional)
1 egg, lightly beaten
Sea salt and black pepper
½ cup breadcrumbs for coating
1. In a large bowl combine the salmon,
potato, onion, parsley, egg, salt and
pepper.
2. Scoop out (8) equal portions of mixture
and form 8 balls. Roll in breadcrumbs.
Place patties on a plate cover in plastic
wrap, refrigerate for 1-2 hours.
3. Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook patties
(4) at a time 5-7 minutes or 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 grill plates to prevent patties
from sticking.
4. 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)
½ cup low fat yogurt
½ cup tandoori paste
2 tablespoons freshly chopped
coriander or parsley
Lemon wedges and a tzatziki dip for serving
1. Soak (8) bamboo skewers in water for 1
hour. Thread 3 prawns per skewer. Place
onto a plate.
2. In a small bowl combine the yogurt,
tandoori paste and coriander. Spoon this
over prepared prawns. Cover and refrigerate
until required.
3. Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook (4) skewers
at a time. Cooking 3-5 minutes.
4. 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.
Contact Health Grill Recipes
Turn temperature control to ‘Medium’ setting