MMMMM-------------------TOMATO AND BASIL SALAD------------------------ 2 md Tomatoes; sliced (2 to 3) 1 Spanish onion; sliced 2 tb Extra Virgin Olive Oil; (2 -to 3) 1 Handful basil leavesMMMMM--------------------------DRESSING------------------------------- 2 ts Dijon Mustard 1 tb Lemon juice 2 ts Rosemary; chopped 2 ts Grated orange 1/2 ts Black pepper Cut three slits into each side of the fish. Place a piece of bay leaf, lemon and garlic in each slit. Sprinkle fish with salt, squeeze over lemon juice and drizzle over some olive oil. Let marinate for 1 hour before placing on the BBQ (charcoal or wood-fired gives best flavour). While cooking baste with a mixture of olive oil, lemon juice and garlic using pastry brush or sprigs of fresh oregano or rosemary. NOTE - The chargrill fish is best served with more extra virgin drizzled over the top and a parsley/lemon juice sauce made by sauteing garlic, white wine and parsley in a little olive oil for 3 minutes, taking off the heat and squeezing the juice of one lemon in. This sauce is served cold, on the side. TOMATO AND BASIL SALAD: Into a bowl combine all dressing ingredients, mix well. Put salad ingredients into a serving dish and drizzle over the dressing. Per serving: 394 Calories (kcal); 29g Total Fat; (59% calories from fat); 6g Protein; 39g Carbohydrate; 0mg Cholesterol; 157mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.