GRILLED FISH FILLETS

SERVES 4

As I have said before, sometimes the simplest recipes are the best. Nothing could be easier than this grilled fish and it is absolutely delicious. It can be made in a grill pan or under the broiler if you don't have an outdoor grill.

INGREDIENTS

4 tilapia fillets, 6 to 8 ounces each, or other firm white-fleshed fish

1 lemon

Parsley, fresh chopped or dried

Paprika

Salt and pepper to taste

Olive oil

Place the fish skin side up on a plate. Drizzle with a little olive oil and rub all over. Turn to the other side. Sprinkle the juice from half of the lemon over the fillets; reserve the other half. Sprinkle with the parsley, paprika, salt and pepper. Drizzle with a little more olive oil. Place skin side down on a hot grill and cook until the fish is done and flaky. Serve immediately, with wedges of the reserved lemon.

Note: I suggest using a grate with smaller holes, designed to be used on a grill, to place on top of the regular grill rack. Fish does stick fairly easily when grilled and the smaller holes will prevent pieces from falling through the rack.

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