Preparation / Directions:
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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