• 1 grapefruit
• 1 orange
• 1 lime
• 1 lemon
• 5 to 7 large fresh basil branches with leaves attached
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 4 salmon steaks (about 8 ounces each)
Slice half the grapefruit, half the orange, half the lime, and half the lemon into 1⁄4-inch slices and reserve. Squeeze the juice from the remaining fruit halves into a bowl.
Remove the leaves from the basil and reserve the stems with the citrus slices. Mince the leaves and add to the juice with the salt and pepper.
Preheat a grill. When ready to cook, lay the citrus slices on the grill in a single layer, as close together as possible, and top with the basil sterns. Season the salmon with salt: and pepper and lay it on top of the fruit and stems. Cook for about 10 minutes on each side, basting often and generously with the basil citrus juice, or until the salmon is just cooked through. Discard the charred citrus slices.
NOTE: This is an excellent way to grill any fish.
Thanks to Leslie Glover Pendleton for this recipe