Ingredients
4 6-ounce fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick
3 medium tomatoes, chopped
1 cup finely chopped red onion
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon mayonnaise and salad dressing for the fish(with Olive Oil, acid
4 6-ounce fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick
3 medium tomatoes, chopped
1 cup finely chopped red onion
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon mayonnaise and salad dressing for the fish(with Olive Oil, acid
Lemon salt, pepper and basil to taste)
2 clove garlic, minced
1/2 teaspoon salt
2 tablespoon olive oil
2 clove garlic, minced
1/2 teaspoon salt
2 tablespoon olive oil
Directions
Thaw fish, if frozen.
For sauce, in a small bowl combine tomato, onion, basil, mayonnaise or
salad dressing, garlic, and salt. Cover and chill until serving time.
Brush both sides of fish with oil. Grill fish steaks on the greased rack of an
uncovered grill directly over medium coals for 8 to 12 minutes or just until
fish begins to flake easily when tested with a fork, turning once and brushing
occasionally with oil. Serve with sauce. Makes 4 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a
covered grill. Test for medium heat above pan. Place fish on the greased grill
rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins
to flake easily when tested with a fork, turning once and brushing
occasionally with oil.
Servings: 4
Grill Time: 8 minutes
