We preferred the flavor of freshly squeezed lemon juice. Generally, one lemon yields 2 to 3 tablespoons of juice.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
8 mins
cook:
12 mins
total:
20 mins
Yield:
8 servings (serving size: 1 fillet and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Combine first 3 ingredients in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Stir in parsley, salt, oregano, and rosemary; set mixture aside, and keep warm.

  • Place fillets on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with warm lemon sauce.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

197 calories; fat 4.2g; saturated fat 0.6g; protein 35.6g; carbohydrates 1.7g; cholesterol 80mg; iron 1.5mg; sodium 251mg; calories from fat 19%; calcium 82mg.
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