Fettunta Toscana - Grilled Bread With Tomates Recipe

 
Yield: 4 Servings
 
      4 lg ripe tomatoes
    1/4 c  basil leaves,torn
      6 sl country style bread,cut -
           -1/2 thic,k & halved
      3 lg garlic cloves,lightly -
           -crushed
      1    salt & pepper
      4 T  olive oil

Wash the tomatoes & cut them in half.  Remove as many seeds as
possible & dice them.  Set them in a small bowl & combine with the
basil leaves. Grill or broil the bread slices & turn them so that
both sides are light brown. Rub each slice with a garlic clove. Spoon
some of the tomato mixture over the bread, sprinkle with the salt &
pepper & drizzle with olive oil. Serve immediately. VARIATION:
Fettunta co Rucola. Replace the basil with 1 small bunch of arugula,
stems removed & leaves finely diced.

Firecracker Grilled Alaskan Salmon
 
      Yield: 4 Servings
 
      4    6 oz salman steaks
    1/4 c  peanut oil
      2 T  soy sauce
      2 T  blasamic vinegar
      2 T  scallions,Chopped
  1 1/2 t  brown sugar
      1    clove garlic,minced
    3/4 t  fresh ginger root,Grated
    1/2 t  red chile flakes,or more to
      1    taste
    1/2 t  sesame oil
    1/8 t  salt

Place the salmon steaks in a glass dish. Whisk together the
remaining
ingredients and pour over the salmon. Cover with plastic wrap and
marinate in the refrigerator for 4 to 6 hours. Heat the grill. Remove
the salmon from the marinade, brush the grill with oil and place the
salmon on the grill. Grill over medium heat for 10 minutes per inch
of thickness, measured at the thickest part, turning halfway through
cooking, or until the fish just flakes when tested with a fork.

Foiled Fish On The Grill
 
      Yield: 4 Servings
 
      1 lb fish fillets
      2 T  margarine -- not diet
    1/4 c  lemon juice
      1 T  fresh parsley --,Chopped
      1 t  fresh dill weed
      1 t  salt
    1/4 t  black pepper
    1/4 t  paprika
      1    onion -- thinly,Sliced

Use heavy aluminum foil cut into large squares. Place equal portions
of the fish fillets on each piece of foil. In a saucepan, melt
margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to
blend well. Pour this mixture over the fish, sprinkle with paprika,
and top with the onion slices which have been separated into rings.
Fold the foil around the mixture and seal using a drugstore fold or
other method of sealing tightly. Leave a little space for thefood to
expand while cooking. Place on hot grill and grill for 5-7 minutes
per side. Fish should flake easily when done.