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1/4 cup dijon mustard
2 tablespoons minced watercress
1 tablespoon chopped parsley
2 teaspoons fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon olive oil
2 cloves garlic, crushed
6 6-ounce whitefish fillets - tilapia, grouper or striped bass
Salt and pepper to taste
Lemon wedges for serving
Preparation:
| 1. | Preheat the grill to medium-hot.
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| 2. | In a blender or mini-chopper, puree the mustard, watercress, parsley, tarragon, lemon juice, oil, and garlic. Season the fish lightly with salt and pepper.
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| 3. | Lightly oil the grill rack. Place the fillets on the grill and brush with half of the mustard mixture. Grill for 2 1/2 minutes. Turn the fillets, brush with the remaining mustard, and grill until the fish looks opaque when pierced with the top of a knife, about 3 minutes more. Serve hot with the lemon wedges.
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Serves: 6
Per serving:
247 Calories (kcal); 11g Total Fat; (41% calories from fat); 33g Protein; 2g Carbohydrate; 102mg Cholesterol; 213mg Sodium
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