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Name: Better Than Marinade
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Grilled Lemon And Garlic Butter Fish

Prep:
15 min.
Cook:
15 min.
Serves:
4

Light and fresh, this easy grilled fish with Mediterranean flavors is served with herbed peppery arugula salad and summery grilled tomato skewers.

Recipe tags: lemon-garlic-butter base, moderate difficulty, seafood

Ingredients

Quantity	Ingredient
4	skin-on white-fleshed fish fillets (each about 5 to 6 oz)
¾ cup	Better Than Marinade^® Lemon and Garlic Butter
2 cups	cherry tomatoes
1	lemon, halved
3 tbsp	olive oil
¼ tsp	salt
¼ tsp	black pepper
6 cups	loosely packed arugula
¼ cup	fresh basil leaves, torn
¼ cup	fresh parsley leaves
⅓ cup	sliced almonds

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Lemon and Garlic Butter

11.5 oz.

Directions

1
Preheat grill to medium-high heat; grease grates well.
2
In medium bowl, toss fish fillets with ½ cup Lemon & Garlic Butter Marinade. Let marinade for 15 to 20 minutes.
3
Thread tomatoes evenly onto skewers and brush with remaining ¼ cup marinade.
4
Remove fish from marinade; discard marinade.
5
Arrange fish skin-side down on grill. Cook, turning once, for 6 to 10 minutes or until fish just starts to flake and is cooked through.
6
Meanwhile, grill tomato skewers for 6 to 8 minutes, turning occasionally, until grill-marked and skins start to blister. Grill lemon halves cut-side down for 3 to 5 minutes or until well-marked.
7
Squeeze one half grilled lemon into large bowl. Whisk in oil, salt and pepper. Gently toss in arugula, basil and parsley. Sprinkle with almonds.
8
Squeeze remaining half lemon over grilled fish. Serve fish with arugula salad and grilled tomato skewers.

Tip: Firm white-fleshed fish, such as mahi-mahi, halibut, tilapia and snapper, hold up on the grill best. Leave the skin on when grilling; this will help keep the fish together and will help keep it moist.

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