Grilled Fish with Buttery Lemon Parsley
the Editors of Publications International, Ltd.
Grilled Fish with Buttery Lemon Parsley
Yield
Makes 6 servings
Ingredients
| 6 | tablespoons yogurt-based diet margarine |
| 3 | tablespoons finely chopped parsley |
| 1 | teaspoon grated lemon zest |
| 1/2 | teaspoon salt |
| 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 |
Preparation
- 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.
Nutritional Information
| Serving Size: | 1 fish fillet with 1 tablespoon sauce |
| Sodium | 423 mg |
| Protein | 33 g |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Cholesterol | 63 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 32 % |
| Calories | 211 |
Dietary Exchange
| Meat | 4 |
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