• 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.

  • 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.

  • 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.

  • 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.)

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