Snapper with fennel

Small whole fish can also be used.

Ingredients
4 snapper fillets
2 teaspoons olive oil
4 teaspoons dry fennel or ¼ cup fresh, chopped
2 tomatoes, chopped
2 tablespoons vinegar

Directions
1. Oil 4 pieces of foil, each piece large enough to encase individual serves.
2. Place fish on foil, cover with fennel and tomato. Sprinkle with vinegar.
3. Wrap up fish in foil. Barbecue 15 minutes and check flesh. If necessary cook a little longer.

Serves 4
Fat per serve: 3g

Fish in foil

Use whole fish. This gives an interesting presentation.

Ingredients
1 whole fish, 1-2 kg
2 teaspoons olive oil
4 spring onions, chopped
2 lemons, rind and juice
Black pepper

Directions
1. Wash and dry fish. Sprinkle inside and out with lemon juice.
2. Place fish on oiled foil. Fill cavity with onion, lemon rind and black pepper.
3. Wrap fish and barbecue 20 – 30 minutes or until flesh flakes away easily. Check flesh after 20 minutes of cooking.
4. Serve with lemon wedges and a vegetable salad.

Serves 4
Fat per serve: 5g

Ginger orange ruffy

1 kg orange ruffy

Ingredients
Marinade
1 tablespoon dry sherry
1 teaspoon soy sauce, salt reduced
1 tablespoon fresh ginger, chopped
2 spring onions, sliced
¼ teaspoon sugar

Directions
1. Place fish in marinade for 30 minutes.
2. Barbecue, brushing side with marinade several times.
3. Heat remaining marinade, boil and sprinkle this over barbecued fish.
4. Serve with rice.

Serves 4
Fat per serve: 3g

Fish Cerviche style

The flavour is of mild red pepper.

Ingredients
4 serves of white fish

Marinade
4 limes, juiced
1 teaspoon chilli and garlic sauce
½ teaspoon oregano

Directions
1. Marinade fish for 1 hour.
2. Barbecue and brush with marinade a few times.
3. Serve with a tomato and lettuce salad.

Serves 4
Fat per serve: 1g

Barbecued sardines

This is a good recipe to use when fresh or frozen fish in not available.

Ingredients
2 large tins sardines
½ cup breadcrumbs

Marinade
1 tablespoon mustard paste
2 tablespoons lemon juice
2 teaspoons rosemary, chopped

Directions
1. Drain sardines and marinate for 1 hour.
2. Roll sardines in breadcrumbs
3. Barbecue on a sheet of foil for 3-5 minutes

Serves 4
Fat per serve: 6g

Orange skewered prawns

A delicate flavour to enhance prawn meat. Marinate overnight.

Ingredients
1 Kg prawns
8 bamboo skewers, short size
1 green capsicum
1 red capsicum

Marinade
2 teaspoons olive oil
2 garlic cloves, crushed
1 ½ cups orange juice and rind
2 teaspoons Worcestershire sauce
2 teaspoons red chilli sauce

Directions
1. Soak skewers in cold water. This allows for easy threading and also prevents skewers burning.
2. Leave prawn tails on and remove heads and shells
3. Marinade prawns and refrigerate overnight.
4. Thread prawns and capsicums onto skewers. Barbecue, brushing with marinade.
5.Reduce marinade mixture by boiling in a saucepan. Pour over barbecued prawns.

Serves 4
Fat per serve: 5g

Creole fish cutlets

Any type of fish can be used such as blue eye, trevally, kingfish.

Ingredients
4 fish cutlets

Marinade
½ cup dry white wine
¼ cup red wine
2 garlic cloves, crushed
1/8 teaspoon cayenne
1/8 teaspoon black pepper
1/8 teaspoon tarragon
1 teaspoon Tabasco sauce
1 tablespoon tomato sauce

Directions
1. Marinade fish for 1 hour.
2. Barbecue or bake for 8 minutes. Rush with marinade several times.

Serves 4
Fat per serve: 5g

Barbecued Tasmanian salmon

Be careful not to overcook this delicate pink flesh.

Ingredients
4 Salmon steaks
2 teaspoons of oil
1 tablespoon fresh dill, chopped

Garnish
4 tablespoons low fat yoghurt
2 teaspoons fresh dill, chopped
1 tomato, chopped

Directions
1. Mix olive oil and dill and spread over salmon.
2. Barbecue 2 minutes each side
3. Combine garnish ingredients.
4. Serve steaks with dollop of dill sauce.

Serves 4
Fat per serve: 10g

Brandy skewered fish

Ingredients
8 bamboo skewers, small size
350 g prawns, peeled
350 g scallops
350 g white fish, bite sized

Marinade
1 teaspoon garlic, minced
4 tablespoons brandy
3 tablespoons tomato sauce
¼ teaspoon dried tarragon

Directions
1. Marinade fish for 1 hour.
2. Soak bamboo skewers in water. This prevents burning.
3. Thread marinated fish alternately on skewers.
4. Barbecue, brushing with marinade.
5. Heat remaining marinade, boil and pour over fish.

Serves 4
Fat per serve: 5g

Honey chicken wings

These are best when marinated overnight

Ingredients
16 chicken wings

Marinade
4 tablespoons sweet or dry sherry
2 tablespoons soy sauce, low salt
2 tablespoons hoisin sauce
2 tablespoons honey
1 garlic clove, crushed

Directions
1. Wash chicken wings. Marinade overnight in refrigerator.
2. Barbecue and brush with marinade.
3. Serve with a rice salad.

Serves 4
Fat per serve: 5g

Sesame chicken breasts

Ingredients
4 chicken breasts
8 bamboo skewers

Marinade
2 tablespoons honey
2 tablespoons lemon juice
¼ teaspoon mustard powder
½ teaspoon paprika

Garnish
2 tablespoons sesame seeds, toasted

Directions
1. Soak skewers in water. This prevents burning.
2. Slice chicken breasts lengthwise to form strips.
3. Marinade breast strips for 30 minutes.
4. Thread in a loop fashion onto skewer.
5. Barbecue and brush with marinade.
6. Toast sesame seeds in a dry saucepan and heat until brown. Serve on chicken.

Serves 4
Fat per serve: 6g

Barbecued lemon chicken

Ingredients
4 chicken thighs, trimmed of fat
750 g mushrooms, peeled

Marinade
2 lemons, rind and juice
2 tablespoons Worcestershire sauce
1 cup white wine
1 teaspoon brown sugar
1 teaspoon olive oil

Garnish
Black pepper

Directions
1. Marinade chicken and mushrooms for 30 minutes.
2. Barbecue chicken. Place the mushrooms in a foil envelope and barbecue.
3. Serve mushrooms on chicken breast.
4. Sprinkle with black pepper.

Serves 4
Fat per serve: 6g

Barbecued pork burgers

These are served with a plum sauce

Ingredients
500 g pork mince
1 egg, beaten
2 slices bread, crumbed
1 garlic clove, crushed
1 teaspoon fresh ginger, crushed
¼ teaspoon five spice powder
1 tablespoon hoisin sauce
1 tablespoon sherry

Directions
1. Combine ingredients and form 4 burgers
2. Flatten on barbecue and cook 5 minutes for each side.
3. Serve with plum sauce and plenty of garden salad.

Serves 4
Fat per serve: 9g

Beef and chicken burgers

These have a better flavour when made and refrigerated overnight.

Ingredients
250 g diet beef mince
250 g chicken mince
1 egg, beaten
¼ cup breadcrumbs
2 teaspoons chilli and garlic sauce
1 tablespoon red wine
2 tablespoons parsley, chopped

Directions
1. Combine all ingredients. From into 4 burgers.
2. Flatten on barbecue and cook each side 5 minutes.
3. Serve with a pasta salad and greens.

Serves 4
Fat per serve: 8g

Barbecued osso bucco

Ingredients
4 osso bucco
2 teaspoons curry powder
2 tablespoons tomato sauce
2 tablespoons red wine

Directions
1. Mix curry powder, tomato sauce and red wine.
2. Smear on meat and barbecue.

Serves 4
Fat per serve: 6g

Lamb and pineapple kebabs

Lamb fillets or steak can be used

Ingredients
8 bamboo skewers
500g lean, boneless lamb, cubed
4 slices pineapple, cubed

Marinade
2 lemons, rind and juice
1 garlic clove, minced
2 tablespoons fresh rosemary, crushed
½ teaspoon black pepper

Directions
1. Soak skewers in water to prevent burning.
2. Marinade lamb 30 minutes.
3. Alternate meat and pineapple on skewers.
4. Barbecue and brush with marinade several times.

Serves 4
Fat per serve: 6g

Barbecue beef steak

The meat needs to marinade overnight

Ingredients
4 beef steaks, 600 g
2 teaspoons olive oil

Marinade
1 cup red wine
1 teaspoon rosemary leaves, crushed
1 teaspoon grated ginger
2 bay leaves
6 juniper berries
¼ teaspoon black pepper

Directions
1. Marinade meat overnight.
2. Drain steaks and place on oiled barbecue.
3. Barbecue and brush with marinade several times.
4. Serve with a salad of celery and apple.

Serves 4
Fat per serve: 9g

Beef burgers

Ingredients
500 g beef meat, minced
1 egg, beaten
1 cup carrot, grated
2 teaspoons fresh basil, chopped
¼ teaspoon black pepper

Directions
1. Combine all ingredients, if too dry moisten with red wine.
2. Form 4 burgers. Barbecue 5 minutes each side.
3. Serve with a pasta salad and greens.

Serves 4
Fat per serve: 6g

Foil-baked chicken

Ingredients
I chicken
4 rashers bacon
1 sheet foil

Stuffing
1 cup fresh breadcrumbs
1 cup mushrooms, sliced
1 onion, grated
¼ teaspoon mixed herbs
1 lemon, rind and juice

Directions
1. Select foil large enough to wrap up chicken
2. Place 2 bacon rashers on foil. Put chicken on foil and fill cavity with stuffing.
3. Top chicken with 2 bacon rashers
4. Wrap chicken loosely in foil.
5. Barbecue 40 minutes

Serves 4
Fat per serve: 9g

Orange chicken kebabs

Ingredients
600 g chicken fillets
8 prunes
8 bamboo skewers

Marinade
2 oranges, rind and juice
2 tablespoons brandy
1 tablespoon redcurrant jelly or jam
¼ teaspoon black pepper

Directions
1. Soak skewers in water to prevent burning.
2. Combine marinade ingredients and marinade chicken 1 hour.
3. Pit prunes and slice in half.
4. Alternate chicken and prunes on skewer.
5. Barbecue chicken kebabs.
6. Heat remaining marinade, boil and pour over kebabs.

Serves 4
Fat per serve: 6g