16
RECIPES
Grilled Fish with Garlic and Lemon
(Serves 4)
4 fillets (800g) white fish fillets of choice
¼ cup olive oil
2 cloves garlic, crushed
¼ cup lemon juice 2 eschallots, minced
¼ cup shredded fresh basil leaves Sea salt
Freshly ground black pepper Salad, to serve
Lemon wedges, to serve
1. Place fish in a shallow dish. In a small bowl
combine the oil, garlic, lemon juice, eschallots,
basil, salt and pepper and mix well.
2. Pour marinade over fish and allow to sit at room
temperature for 15 minutes or in the refrigerator
for no more than 1 hour.
3. Heat the BBQ on MAX. Cook fish for 3-5 minutes
on both sides until just cooked through.
Note: Cooking time will vary depending on the
thickness of each fillet.
4. Serve fish with salad and lemon wedges
Grilled Chicken Breast with Salsa
Verde
(Serves 6)
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde:
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves 2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Preheat the BBQ on MAX for 10 minutes.
2. Rub oil onto chicken breast fillets. Cook chicken,
uncovered, until browned on both sides and
cooked through. Remove from heat and serve
with Salsa Verde
3. To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture is
achieved.
Tip: Salsa Verde also goes very well with pan fried
fish fillets.
Beef Fajitas
(Serves 4)
600g skirt steak
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
1 red capsicum, sliced
1 yellow capsicum, sliced 1 red onion, sliced
½ iceberg lettuce, shredded 1 cup grated cheese
½ cup sour cream
½ cup salsa
1 avocado, chopped
8-12 flour tortillas, warmed
1. Trim any fat from beef. Place beef in a deep
dish and pour over the combined juices and
soy sauce. Marinate in refrigerator for at least 2
hours.
2. Pre-heat the BBQ on MAX. Remove beef from
marinade; reserve liquid. Cook beef for about 5
minutes each side or until cooked as desired.
Remove from grill and cover with foil while the
vegetables cook.
3. Place vegetables on hotplate and cook for 2-3
minutes. Pour over some of the reserved liquid
over the vegetables and cook for a further 1
minute. Remove from
4. Slice beef across the grain into thick slices.
5. To serve fajitas, place a little of each of the beef,
vegetables and remaining ingredients in the flour
tortilla and roll up.