Speedy Salmon Fillet



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
Lemon wedge (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.)

Broiler Cooking: Broil the fish 4 to 6 inches from the heating element for 5 to 6 minutes or until the fish is done.

Yield: 6 servings

bhg.com