50+ Friends Club Cookbook
Fish and Shellfish
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Speedy Salmon Fillets
From the Kitchen of: Pepper
Source: Lutheran Brotherhood Cookbook
Comments: Fire up the grill to cook this special treat. Accompany it with grilled vegetables, such as asparagus spears, new potatos and sweet peppers, if you like.
| 1 1/2 |
lb. |
boneless, skinless fresh Salmon fillet or Tuna or Halibut steaks, cut about 1" thick. |
| 3 |
Tbsp. |
Lemon Juice |
|
| 2 |
cloves |
Garlic, minced |
| 2 |
Tbsp. |
snipped fresh Basil or 1 tsp. dried basil, crushed |
| 1 |
Tbsp. |
Cooking Oil |
| 1 |
Tbsp |
Soy Sauce |
| 1 |
tsp. |
Worcestershire Sauce |
| 1/2 |
tsp. |
Pepper |
| |
|
Lemon Wedges (optional) |
Rinse fish; pat dry with paper towels.
In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce and pepper; brush mixture over fish. Place fish fillets on the rack of an uncovered grill over medium coals or in a greased grill basket, turning thin ends under to make an even thickness.
Grill fish 4-6 minutes per 1/2" thickness or until fish flakes easily when tested with a fork, brushing occasionally with remaining sauce. (If fish is 1" or thicker, turn halfway through grilling) If desired, serve with lemon wedges and grilled vegetables.
Makes 6 servings.
Note: If serving fish on ti leaves be sure that they have not been sprayed or treated in a way that would make them unsafe for contact with food. Wash the leaves throughly before using. Although they are not toxic, ti leaves should not be eaten.