  Walleye Delight1 pound walleye, pike, perch or trout fillets2 teaspoons-margarine,-softened- - 1 tablespoon lemon juice 1 tablespoon snipped fresh basil or 1/2 to 1 teaspoon dried basil 1 teaspoon salt-free lemon-pepper seasoning 1/2 teaspoon garlic salt 4 ounces fresh mushrooms, sliced Coat an 18" x 18", piece of heavy-duty foil with nonstick cooking spray. Place fillets on foil. Spread with margarine. Sprinkle with lemon juice, basil, lemon pepper and garlic salt. Top with mushrooms. Bring opposite edges of foil together; fold down several times. Fold remaining edges toward fish and seal tightly. Grill, covered, over hot heat for 10-14 minutes, turning once, or until fish flakes easily with a fork. Yield: 4 servings. Diabetic Exchanges: 3 Very Lean Meat, 1/2 Vegetable Nutritional Information Serving Size: 1/4 recipe Carbohydrate: 2 g Calories: 129 Protein: 22 g Sodium: 305 mg Fat: 3 g Cholesterol: 97 mg Fiber: trace CARING FOR BASIL. Wrap fresh basil leaves in lightly damp paper towels, place in a plastic bag and refrigerate for up to 4 days. To store a bunch of fresh basil for upto a week, place stems in a glass of water. Cover the leaves with a plastic bag, securing the bag at the bottom with a rubber band. |