Pat dry fish fillets; rub both sides of each with Lemon Dill Rub.

Place fish on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes for thin fillets (such as catfish, trout, tilapia, perch and pickerel), about 12 minutes for thick fillets (such as salmon and halibut).

Meanwhile, in bowl, toss together baby greens, olive oil, lemon juice and garlic; arrange on each of 4 plates. Add fish. Serve with lemon wedges.

Additional Information

• Lemon Dill Rub
  Combine, 2 tbsp (25 mL) crumbled dried dillweed; 1 tbsp (15 mL) grated lemon rind; 1/2 tsp (2 mL) pepper.

  Tip: The general rule for cooking, grilling, frying and roasting fish at medium-high to high heat is 10 minutes per inch (2.5 cm) of thickness, measured at thickest part of fish.

   

Source

Canadian Living Magazine: July 2004