 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Living in Tampa, we eat a lot of fresh fish, mostly grouper, mahi-mahi and tilapia Ingredients:
1/3 cup lemon juice |
3 tablespoons olive oil |
2 tablespoons minced fresh oregano |
2 tablespoons minced fresh mint |
1 garlic clove, minced |
1/2 teaspoon grated lemon peel |
1/2 teaspoon greek seasoning |
4 tilapia fillets (6 ounces each) |
Directions:
1. In a large resealable plastic bag, combine the first seven ingredients. Add the tilapia; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill tilapia, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
|
|