1 tablespoon fresh Italian parsley, finely chopped
4 fish fillets (snapper, orange roughy, or tilapia), 1 1/2 lb; thawed
2 lemons, for juice
1/3 cup light mayonnaise
2 tablespoons honey
1/4 teaspoon kosher salt
1/8 teaspoon pepper
Preheat 2-sided tabletop grill.
Chop parsley; set aside.
Always check fish for bones.
Squeeze juice of lemon into small bowl (1/4 cup). Whisk in mayonnaise and honey until smooth; set aside.
Season fish with salt and pepper; lightly coat on both sides with spray. Place fish on grill; grill 3–4 minutes until fish is 145°F (or opaque and separates easily). Note: If using regular grill, or a grill pan on stovetop, double cooking time, turning once.
Transfer fish to serving dish and top with lemon sauce; sprinkle with parsley and serve.
Recipe and Photo courtesy of Publix