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- 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 cooking oil
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- Ti leaves* (optional)
- Lemon wedge (optional)
- Grilled summer vegetables (optional)
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, if desired. Makes 6 servings.
- 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 Per Recipe 6,
- cal. (kcal) 157,
- Fat, total (g) 6,
- chol. (mg) 59,
- sat. fat (g) 1,
- carb. (g) 1,
- pro. (g) 23,
- vit. A (IU) 146,
- vit. C (mg) 4,
- sodium (mg) 181,
- calcium (mg) 20,
- iron (mg) 1,
- Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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