Mediterranean-style grilled salmon
Updated: 2016-11-18
You won't miss breaded fried fish once you try fish grilled Mediterranean style. This recipe also works well with swordfish, halibut, sea bass or any other whitefish.
Serves 4
- 4 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 4 salmon fillets, each 5 ounces
- Cracked black pepper, to taste
- 4 green olives, chopped
- 4 thin slices lemon
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the herb-garlic mixture. Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. 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).
Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.
Nutritional analysis per serving
Calories: 214
Total carbohydrate: 3 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 28 g
Saturated fat:
Serving size: 1 fillet (about 4 ounces cooked)
Sodium:
Total fat: 10 g