I'm with you, I don't like strong "fishy" tasting fish. I have made this recipe
several times and it is wonderful. Also I tried swordfish for the first time
this past week. It had the texture more of meat, and it was not "fishy" tasting
either. I hope others will give us more suggestions for fish that don't taste
too "fishy".

* Exported from MasterCook *

Grilled Salmon Steaks with Mustard-Jalaneno Glaze

Recipe By : BetterHomes and Garden-Low-Cal/LowFat
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Seafood
Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 fresh or frozen salmon steaks
(about 1-1/4 lbs) -- cut 3/4" thick
3 tablespoons Dijon mustard
1 tablespoon frozen orange juice concentrate -- thawed
1 tablespoon light corn syrup
3 canned jalapeno pepper -- finely chopped
1/2 teaspoon lemon-pepper seasoning
1 teaspoon olive oil
4 thin strips orange peel -- optional

1. Thaw fish if frozen. Rinse fish; pat dry.
2. For glaze, stir together mustard, orange juice concentrate, corn syrup,
peppers and lemon-pepper seasoning. Set aside.
3. Lightly brush both sides of fish with oil. Grill on the rack of an uncovered
grill directly over med. coals for 6-9 min. or just till fish begins to flake
easily, turning once halfway through. Brush salmon with glaze frequently during
the last 2-3 min. of grilling. To serve, tie orange peel strinps into loose
knots to garnish each steak, if desired.
178 cal
7 g fat

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