Friday, July 18, 2008

Grilled Fish with Lemon Herb Butter

Diabetic Cooking July/ August 2003

6 T. margarine
3 T. finely chopped parsley
1/2 t. dried rosemary leaves
1 t. grated lemon zest
1/2 t. salt
6 (6 oz. each) fish fillets, such as grouper, snapper, or any lean white fish
3 medium lemons, halved

1. Preheat grill to medium high heat.

2. Coat cold grill rack with cooking spray and place rack over heat.

3. Combine in a bowl the margarine, parsley, rosemary, lemon zest, and salt and set aside.

4. Coat fish with cooking spray and place on the grill. Cook, uncovered, 3 minutes, turn and cook 2 to 3 minutes longer or until opaque in center.

5. Remove from heat, place one fillet on each dinner plate. Squeeze the juice from 1 lemon half evenly over each fillet and spoon equal amounts of the parsley mixture on top of each.

Makes 6 servings

1 comment: said...

I like this recipe. I have some tilapia & shrimp in the freezer that needs to meet this lemon butter.

Definitely worth Stumbling, it's too to pass up.