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- Makes: 4 servings
fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
salt-free lemon-pepper seasoning
snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
snipped fresh parsley or cilantro
finely shredded lemon peel or lime peel
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.
Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.
Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings.
- Grilling Directions: Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
Servings Per Recipe 4, chol. (mg) 94, sat. fat (g) 5, Fat () 2, Lean Meat () 4, sodium (mg) 113, cal. (kcal) 294, pro. (g) 28, Fat, total (g) 19