Thursday, June 9, 2016

Recipe of the Week: Mediterranean-Style Grilled Salmon

I love to cook fish on the BBQ, but it can be challenging.  Invest in a really good fish basket or cedar planks.  I've also found that plain old tin-foil works great.

Instead of breaded or fried fish, try grilling next time.  You may substitute swordfish, halibut or sea bass.  All three are hearty and hold up well to grilling, even without a basket or on a plank.


Mediterranean-Style Grilled Salmon


4 tablespoons chopped basil
1 tablespoon fresh parsley
1 tablespoon minced garlic
2 tablespoons lemon juice
4 fish fillets, each about 4-6 ounces
Cooking spray
black pepper to taste
4 green olives, chopped
4 thin lemon slices


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.

In a small bowl, combine the basil, parsley, garlic and lemon juice.  Spray the fish first with cooking spray.  Sprinkle with black pepper.  Top each fillet with an equal amount of the herb mixture.

Place the fish herb side up on the grill.  When the edges turn white (about 3-4 minutes), turn the fish over and onto a piece of aluminum foil to protect the herbs from burning (I like to spray my foil with cooking spray to prevent fish from sticking).  Move the fish to a cooler side of the grill and cook about 4 minutes longer or until the thickest part of the fish reads 145F.

Remove the fish from the grill and serve on a large platter topped with green olives and lemon slices.