11
Tikka-style Fish
11
Method
Combine the olive oil, lemon juice, crushed garlic cloves and rosemary in a large bowl or sealable
container; season to taste with the salt and pepper.
Add the shrimps to the mixture and coat thoroughly in the marinade. Seal the bowl with shrink wrap or the lid of
the container and refrigerate for approx. 15 minutes.
Preheat the health grill once the shrimps are marinated.
Thread the shrimps onto the skewers.
Place the loaded skewers onto the health grill, close the lid and cook for approx. 3 minutes, until the
shrimps are pink.
Whilst the shrimps are cooking, create the salad by mixing the minced garlic, sugar, olive oil, lemon juice,
salt and pepper in a large bowl. Add the rocket, cannellini beans and onion; toss to combine.
Serve the salad on one side of a large platter and arrange the shrimp skewers alongside to serve.
Rosemary Shrimp Skewers with Rocket-White Bean Salad
Skewers are required for this recipe.
Ingredients
680 g large shrimps, shelled
and cleaned with tails
on skewers
For the Marinade
3 garlic cloves, crushed
2 tsp fresh rosemary,
finely chopped
3 tbsp extra virgin olive oil
3 tbsp lemon juice
Salt and pepper, to taste
For the Salad
425 g cannellini beans,
rinsed and drained
142 g baby rocket
1 garlic clove, minced
½ small red onion, thinly sliced
2 tsp lemon juice
1 tsp extra virgin olive oil
Pinch of sugar
Salt and pepper, to taste
Ingredients
2 x 900 g whole sea bream,
red snapper
or 6 fish steaks, tuna or similar
4 garlic cloves, finely grated
or crushed
6 tbsp plain yoghurt
2 tbsp finely grated fresh root ginger
2 tbsp olive oil
3 tsp cumin seeds
2 tsp turmeric
2 tsp mild chilli powder
Salt, to taste
Method
Preheat the health grill.
If using a whole fish, score the skin on each side.
Combine the ginger and garlic, season with salt and then rub all over the fish.
Mix the yoghurt with the oil, spices and seasoning. Coat the fish inside and out with the mixture, then
refrigerate until ready to cook.
Place the fish onto the health grill, close the lid and cook for approx. 4–5 minutes, until the fish is cooked
(cooking times will be reduced to approx. 3–4 minutes for tuna or similar fish). Serve with a fresh, crispy salad.
