Prepare the relish first and set it aside while you prepare the fish. Combine all relish ingredients in a small bowl and stir occasionally.
Prepare the grill. Rinse fish; pat dry with paper towels. Combine lemon juice, butter and garlic in a bowl; mix well. Coat both sides of filets lightly with some of the butter mixture; sprinkle with lemon pepper.
Place fish in a greased grill basket, tucking under any thin edges. Or, grill fish directly on the greased rack of the grill.
For a charcoal grill, place grill basket or fish on the rack of an uncovered grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) and grill until fish is barely opaque and flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling, basting with remaining butter mixture.
For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium. Place grill basket on grill rack over heat. Cover and grill as above.
Serve with lemon-parsley relish, grilled potatoes (or hot cooked rice) and veggie kabob. Also, makes a nice sandwich.
This recipe can be easily adapted for an indoor grill such as the George Forman grill.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 6|
|Calories from Fat: 235 (67%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 106.5mg||33 %|
|Sodium 87.5mg||3 %|
|Potassium 594.3mg||16 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 5.6g|
|Protein 22.9g||33 %|
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Calories per serving: 350
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