Lemon_Thyme Fish Fillets Grill time: 4 to 6 minutes
Prep time: 10 minutes Servings: 4 servings
1lb fresh or thawed frozen skinless cod, orange roughy or catfish fillets, 1/2 inch thick 1/3 cup ReaLemon® Lemon Juice from Concentrate 1 TBsp chopped fresh thyme or 1 teaspoon dried thyme, crushed 1TBsp olive oil ½ tsp garlic salt 1/8 tsp pepper
Rinse fish; pat dry. Cut into 4 serving-size pieces if necessary. Place fish in shallow dish. For marinade, combine ReaLemon®, thyme, oil, garlic salt and pepper in small bowl. Pour over fish. Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours. Drain fish, discarding marinade Place fish in well-greased grill basket. Tuck under any thin edges. Grill fish on rack of uncovered grill directly over medium coals 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Or, broil on greased unheated rack of broiler pan, tucking under any thin edges, 4 inches from heat 4 to 6 minutes.
I used flounder, which is very thin and omitted the pepper. I used green garlic from my garden – milder flavor – chopped finely. Added time. I broiled it on a tray wrapped in foil – a lot of juice comes from the fish, which I drizzled over boiled potatoes. I served with (rinsed canned) Italian green beans topped with toasted almonds.