04 04
YIELD
4 servings
ACTIVE
5 minutes
TOTAL
23 minutes
¼ CUP LEMON JUICE
1½ TBSP OLIVE OIL
½ TSP DRIED OREGANO
¼ TSP EACH SALT AND PEPPER
FOUR 6-OZ MAHI-MAHI OR HALIBUT FILLETS (ABOUT 1 IN. THICK)
FOUR ¼-IN.-THICK SLICES RED ONION
NONSTICK COOKING SPRAY
GARNISH: GRILLED LEMON WEDGES OR SLICES, KALAMATA OLIVES, FRESH OREGANO
Mix lemon juice, oil, oregano, salt and pepper in a pie plate or shallow bowl. Remove and reserve 1 Tbsp. Add fish to pie plate and turn to coat. Marinate 10 minutes.
Meanwhile, heat outdoor grill or stovetop grill pan. Coat onion with cooking spray. Grill 5 minutes, or until lightly charred and tender, turning once. Remove.
Grill fish 8 to 10 minutes, turning once, until just cooked through. Remove to serving platter and drizzle with reserved lemon juice mixture. Scatter onions on top. Garnish with lemon, olives and oregano.
Orzo, sautéed spinach
CALORIES 205 TOTAL FAT 6G SATURATED FAT 1G CHOLESTEROL 124MG SODIUM 296MG
TOTAL CARBOHYDRATES 4G DIETARY FIBER 1G PROTEIN 32G
