Yield: 4 servings
|1 teaspoon||Grated lime rind|
|¼ cup||Lime juice|
|1 tablespoon||Vegetable oil|
|1 teaspoon||Dijon mustard|
|4||Salmon steaks, 1-inch thick [1-1/2 lb]|
|⅓ cup||Toasted sesame seed [optl]|
In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.
Per serving: about 225 calories, 30 g protein, 10 g fat, trace carbohydrate.
Source: Canadian Living magazine [Jul 95] Presented in an article by Margaret Fraser "More From Your Barbecue: Smoky Grilling" [-=PAM=-] PA_Meadows@...