Basil  Tuna  Steaks






6 tuna steaks (6 ounces each)

  4 1/2 teaspoons olive oil

3 tablespoons minced fresh basil

3/4 teaspoon salt

1/4 teaspoon pepper





Drizzle both sides of tuna steaks with oil.

Sprinkle with the basil, salt and pepper.


Coat grill rack with cooking spray before starting the grill.


Grill tuna, covered, over medium heat for 6 to 8 minutes on each side

or until fish flakes easily with a fork.


Serves 6






Trout  Baked  in  Cream






6 trout fillets (about 3-1/2 ounces each)

2 tablespoons lemon juice

1 teaspoon dill weed

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup heavy whipping cream

2 tablespoons seasoned bread crumbs






Preheat oven to 350 degrees.


Place trout in a greased 13 inch x 9 inch baking dish.


Sprinkle with lemon juice, dill, salt and pepper.

Pour cream over all.

Sprinkle with bread crumbs.


Bake, uncovered, for 11 to 15 minutes or until fish flakes easily with a fork.



Serves 4 - 6






Basil  Parmesan  Shrimp






1/2 cup olive oil, divided

1/4 cup minced fresh basil

1 tablespoon white vinegar

1 tablespoon plus 1/2 cup grated Parmesan cheese, divided

1/2 teaspoon granulated sugar

1 pound uncooked large shrimp, peeled and deveined

1/4 cup butter, cubed

Lettuce leaves






For dressing, combine 1/4 cup oil, basil, vinegar, 1 tablespoon Parmesan and sugar

in a saucepan over low heat.


 Meanwhile, combine shrimp and remaining Parmesan.


In a skillet, heat butter and remaining oil.

Add shrimp; saute for 3 to 4 minutes or until they turn pink.

Drain on paper towels.


Serve on lettuce; drizzle with warm dressing.



Serves 4 - 6







 Salem's Den  Salem 2004 and Beyond