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Stuffed Fish Turbans


      6 plums, halved and divided
      1/2 cup onions, finely chopped
      1/2 cup cheddar cheese, shredded
      2 tablespoons green bell peppers, finely chopped
      2 tablespoons fresh basil, finely chopped
      1/4 teaspoon fresh lemon peels, finely grated
      1/4 teaspoon lemon pepper
      1/4 teaspoon Italian herb seasoning
      4 long thin fish fillets
      1 teaspoon lemon juice
      salt, to taste
      fresh ground black pepper, to taste
      4 fresh basil sprigs, for garnish


    Slice 8 plum halves in half; reserve for garnish. Chop remaining fruit and combine with  onion, cheese, green pepper, chopped basil, lemon peel and seasonings. Sprinkle fish with  lemon juice and season with salt and pepper to taste. Divide fruit stuffing among the  fillets. Roll up starting at the small end. Secure with small wooden skewers. Place  upright on double thickness of foil. Place reserved plum quarters between fish turbans to  allow for more even cooking. Seal foil tightly and place on grill.

    Cook on covered grill over medium, direct heat 25 to 30 minutes or until fish flakes  easily with fork. Serve each turban with 4 plum quarters and garnish with a sprig of  basil, if desired

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