Grilled Fish with Buttery Lemon Parsley the Editors of Publications International, Ltd.
Grilled Fish with Buttery Lemon Parsley
Makes 6 servings
|6||tablespoons yogurt-based diet margarine|
|3||tablespoons finely chopped parsley|
|1||teaspoon grated lemon zest|
|1/2||teaspoon dried rosemary leaves|
|6||(6 ounces each) fish fillets, such as grouper, snapper or any lean white fish|
|Nonstick cooking spray|
|3||medium lemons, halved|
- Preheat grill to medium-high heat. Coat cold grill rack with cooking spray; place over heat.
- Combine margarine, parsley, lemon zest, salt and rosemary in small bowl; set aside.
- Coat fish with cooking spray; place on grid. Grill, uncovered, 3 minutes. Turn; grill 2 to 3 minutes longer or until opaque in center.
- To serve, squeeze juice from 1 lemon half evenly over each fillet. Top with equal amounts of parsley mixture.
|Serving Size:||1 fish fillet with 1 tablespoon sauce|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||32 %|
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