Speedy Fish Fillet
- 1 1/2 lb
- boneless skinless fresh salmon fillets or 1 1?2 lbs tuna or 1 1?2 lbs halibut or 1 1?2 lbs swordfish steaks, cut about 1 inch thick
- 3 Tbsp
- lemon juice
- garlic cloves, minced
- 2 Tbsp
- fresh basil or 1 teaspoon dried basil, crushed
- 1 Tbsp
- cooking oil
- 1 Tbsp
- reduced sodium soy sauce
- 1 tsp
- worcestershire sauce
- 1/4 tsp
- lemon wedges (optional)
- grilled summer vegetables (optional)
- ti leaves (optional, only used for serving)
How to Make Speedy Fish Fillet
- 1Rinse fish and pat dry.
- 2In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper, brush mixture over fish.
- 3If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness.
- 4Grill on the rack of an uncovered grill directly over medium coals.
- 5Grill 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.)
- 6Serve on ti leaves, with lemon wedge and grilled vegetables, if desired.
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.