Baked salmon garnished with asparagus and tomatoes with herbs. top view Free Photo


1/3 cup fat-free mayonnaise

1 ½ tbsp. of finely chopped fresh basil

1 tbsp. lemon juice

2 tbsp. bottled sun-dried tomato

1 ½ lb. swordfish, halibut, shark,

tuna, or salmon steaks


  • Combine the first four ingredients in a small bowl; mix well. Set aside 4 tbsp. of the mixture for later use.
  • Brush remaining mixture onto both sides of fish steaks.
  • Let stand for 10 minutes to marinate.
  • Place fish steaks onto grill. Grill for 5-10 minutes or until fish flakes easily.
  • To serve, transfer fish steaks onto plate and top each with the remaining mayonnaise mixture.