Tuesday, October 6, 2009

New Recipe Day

New recipe today! Because – well, because why not?


Grilled Lemon Fish With Asparagus

5 medium lemons

½ cup Kraft Sun Dried Tomato Salad Dressing

4 fish fillets (recommended salmon, cod or tilapia)

1 pound fresh asparagus, trimmed


Cut 1 of the lemons in half and juice to make about ¼ cup lemon juice (be sure to remove any seeds). Combine the lemon juice with the dressing and whisk to combine.

Place the fish fillets in a non-reactive container or zip top plastic bag. Pour half of the lemon juice and dressing mixture over the fish. Coat the fish with the dressing mixture and refrigerate for 15 minutes. Toss the asparagus with 2 tablespoons of the dressing mixture and set aside.

While the fish is marinating, preheat the grill to medium heat. Slice each of the remaining lemons into 4 slices each.

Clean and oil the grill grate. Remove the fish from the marinade and discard the marinade. Place 8 of the lemon slices directly on the grill grate. Place the pieces of fish directly on top of the lemon slices. Brush the fish with the remaining dressing mixture. Close the grill lid and cook for 5 minutes.

Carefully turn the fish over and top with the remaining lemon slices. Place the asparagus on the grill so that it is perpendicular to the grill grate. Grill the fish and asparagus for an additional 5 to 7 minutes or until the fish flakes easily when tested with a fork and the asparagus is tender crisp. Carefully remove the fish from the grill and discard the bottom layer of lemon slices. Serve the fish with the top layer of lemon slices and the grill asparagus.

Source: Busch's. The IGA store by my house has a ridiculous amount of recipes that they just give out for the taking. A lot of them, you can actually buy prepared in the store. I'm not really sure why it's practical though – seems tremendously cheaper to make it yourself, doesn't it?

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