- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2004
Ingredients
Method
Pat dry fish fillets; rub both sides of each with herb rub.
Place fish on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes for thin fillets (such as catfish, trout, tilapia, perch and pickerel), about 12 minutes for thick fillets (such as salmon and halibut).
Meanwhile, in bowl, toss together cucumber, radish, olive oil, wine vinegar and salt ; arrange on each of 4 plates. Add fish.
