Mediterranean Grilled SalmonSubstitute any white fish, such as swordfish, halibut or cod, and you’ll still be pleased with this flavorful light entrée.
Saturated fat: 1.5g
Monounsaturated fat: 3g
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4 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon minced garlic
2 tablespoons lemon juice
4 salmon fillets, 5 ounces each
Cracked black pepper, to taste
4 green olives, chopped
4 thin slices lemon
1. Prepare a hot fire in a charcoal or gas grill or heat a broiler. Lightly coat the grill rack or broiler pan with cooking spray.
Position the cooking rack 4 to 6 inches from the heat source. 2. In a small bowl, combine the basil, parsley, minced garlic and lemon juice.
3. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.
4. Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3- 4 minutes, turn the fish over.
5. Move the fish to a cooler part of the grill or reduce the heat. Continue to grill until the fish is opaque throughout when tested with the tip of a knife and an instant-read thermometer inserted into the thickest part of the fish reads 145°F (about 4 minutes longer).
6. Remove from heat and place on warmed plates. Garnish with green olives and lemon slices.
Serves 4 (one filet each)
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