StoneColdNTO
Administrator
borrowed from "thechef"
4 6-ounce fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick
1 medium tomato, chopped
2 tablespoons finely chopped red onion
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon mayonnaise or salad dressing
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon olive oil or cooking oil
Thaw fish, if frozen.For sauce, in a small bowl combine tomato, onion, basil, mayonnaise or salad dressing, garlic, and salt. Cover and chill until serving time. Brush both sides of fish with oil. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with oil. Serve with sauce.
"bam this you freak" I cook with roid rage "BAM"
4 6-ounce fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick
1 medium tomato, chopped
2 tablespoons finely chopped red onion
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon mayonnaise or salad dressing
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon olive oil or cooking oil
Thaw fish, if frozen.For sauce, in a small bowl combine tomato, onion, basil, mayonnaise or salad dressing, garlic, and salt. Cover and chill until serving time. Brush both sides of fish with oil. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with oil. Serve with sauce.
"bam this you freak" I cook with roid rage "BAM"
