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Recipe Summary

prep:
15 mins
grill:
10 mins
Servings:
2
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Ingredients

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Directions

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  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Thinly slice one of the lemon halves; cut each slice in half. Set aside.

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  • For marinade, strain the juice from the remaining lemon half into a small bowl. Stir in oil, the snipped or dried thyme, the salt, and crushed red pepper. Remove 2 tablespoons of the marinade. Add the mushrooms to the remaining marinade; toss to coat. Cover and marinate at room temperature until ready to serve.

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  • Place the halved lemon slices and thyme sprigs inside the fish cavities. Cut off the root ends and 1 inch off the tops of the green onions. Brush the skin and inside flesh of fish and the onions with the 2 tablespoons marinade. Place the fish in a greased grill basket.

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  • Grill fish on the rack of an uncovered grill directly over medium coals for 6 minutes. Turn fish; place green onions on grill rack. Grill for 4 to 6 minutes more or until fish flakes easily with a fork and onions are tender, turning onions once halfway through grilling. (Or, broil fish on the greased unheated rack of a broiler pan about 4 inches from the heat for 6 minutes. Turn fish; place green onions on rack. Broil for 4 to 6 minutes more, turning onions once halfway through broiling.)

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  • To serve, cut the green onions into 2 1/2-inch pieces. Serve the fish with the green onions and marinated mushrooms.

Nutrition Facts

452 calories; total fat 26g; saturated fat 5g; polyunsaturated fat 5g; monounsaturated fat 13g; cholesterol 133mg; sodium 231mg; potassium 1224mg; carbohydrates 4g; fiber 1g; sugar 2g; protein 49g; vitamin a 0RE; vitamin a 729IU; vitamin c 17mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 20mg; vitamin b6 1mg; folate 44mcg; vitamin b12 8mcg; calcium 182mg; iron 1mg.
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