I know summer is thought of as grilling season, but, guys, fall is actually my fave time to fire up the grill — the temps are cooler, the air is crisper and there is still SO much yummy produce in season. So don’t put that grill away just yet. Make the most of fall weather by throwing some fish and lemons on the grill with the recipe below (courtesy of Land O Lakes), toss together a simple salad and roast a few sweet potatoes, and you’ve got one heck of an easy, healthy and delicious meal.
And come back tomorrow for more info on great ways to eat more fish!
Serving size: 280
- 1 pound firm white fish, such as walleye, halibut or mahi-mahi
- 3 teaspoons Land O Lakes Less Sodium Butter with Canola Oil, divided
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 lemon, quartered
- Chopped chives, as desired
- Heat grill pan over medium-high heat.
- Spread 1 teaspoon butter on one side of fillets. Sprinkle with ¼ teaspoon pepper and ¼ teaspoon garlic powder. Place into grill pan, butter-side down. Spread with 1 teaspoon butter; sprinkle remaining pepper and garlic powder over fish. Cook 5 minutes; turn. Place lemon into grill pan, cut-side down. Continue cooking fish 5-7 minutes or until internal temperature reaches 165°F and fish flakes easily with fork.
- Dollop remaining butter onto fillets; let melt. Sprinkle with chives. Serve with grilled lemon.
What’s your favorite season to grill? For the record, I also love grilling in the spring. And the summer. And, even in winter if it’s not too-too cold. So, yeah, I guess you could say I just love grilling. Ha. —Jenn