These fish fillets are seasoned with lime juice and lemon pepper before being charbroiled on the grill. A simple sauce of mayonnaise and honey mustard puts the sandwiches ahead of the rest.
—VIOLET BEARD MARSHALL, IL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 cod fillets (4 ounces each)
1 tablespoon lime juice
1/2 teaspoon lemon-pepper seasoning
1/4 cup fat-free mayonnaise
2 teaspoons Dijon mustard
1 teaspoon honey
4 hamburger buns, split
4 lettuce leaves
4 tomato slices
1. Brush both sides of fillets with lime juice; sprinkle with lemon-pepper seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, lightly rub on the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat 4-5 minutes on each side or until fish flakes easily with a fork.
2. In a small bowl, combine the mayonnaise, mustard and honey. Spread over the bottom of each bun. Top with a fillet, lettuce and tomato; replace bun tops.
GRILL SKILL
Let fish fillets develop a seared crust before you try to flip them. If you turn them over too soon, you run the risk of the fillets sticking to the grill and ultimately falling apart. Fish is done cooking when it flakes easily with a fork.