4 salmon steaks (1/3-1/2 lb.) fresh or frozen
Salt & pepper to taste
3 tomatoes
2 tbsp. flour
2 tbsp. butter, melted
1/2 c. lemon juice
1/3 c. white wine
1/2 tsp. crushed basil
Chopped parsley

Thaw frozen fillets. Skin fillets if necessary; sprinkle both sides with salt and pepper. Blend flour into butter; add lemon juice, white wine and basil. Pour sauce over the steaks, let stand for 5 minutes. Place on heated grill, using wire basket for fillets. Cook until done. Garnish with tomatoes and parsley.