Ingredients
1-1/2 pounds boneless, skinless fresh salmon fillets or tuna, halibut, or swordfish steaks, cut about 1 inch thick
3 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon olive oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Ti leaves* (optional)
Lemon wedge (optional)
Grilled summer vegetables (asparagus, champignone,apples,sweet pepper)
1-1/2 pounds boneless, skinless fresh salmon fillets or tuna, halibut, or swordfish steaks, cut about 1 inch thick
3 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon olive oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Ti leaves* (optional)
Lemon wedge (optional)
Grilled summer vegetables (asparagus, champignone,apples,sweet pepper)
Directions
1. Rinse fish; pat dry. In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and
pepper; brush mixture over fish. If desired, place fish fillets in a greased grill basket, turning thin ends under to make an
even thickness.
2. Grill on the rack of an uncovered grill directly over medium coals. Grill fillets 4 to 6 minutes per 1/2-inch thickness or
until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce. (If fish is 1 inch or
thicker, turn halfway through grilling.)
3. Serve on ti leaves, with lemon wedge and grilled vegetables. Time grill depends on each vegetable.
*Note: If using ti leaves, be sure they have not been sprayed or treated in a way that would make them unsafe for contact
with food. Wash them thoroughly before using. Ti leaves can be used as garnish and as wrappers for steaming and
grilling food. Although they are not toxic, they should not be eaten.
Servings: 6
Prep: 15 minutes
Grill 8 minutes
Source: BHG
Prep: 15 minutes
Grill 8 minutes
Source: BHG
