Grilled Fish with Lemon, Oregano and Olives

Serves 4

Try this easy and delicious dish served over a chopped salad to make a substantial meal.

2 tsp (10 ml) lemon zest
1/3 cup (80 ml) lemon juice
2 garlic cloves, minced
1/4 cup (60 ml) extra-virgin olive oil
3 tsp (15 ml) chopped fresh oregano
Freshly ground black pepper, to taste
4 - 5 oz (140 g) white fish fillets, about 3/4 in (2 cm) thick
1 1/2 Tbsp (30 ml) chopped black or green olives

1. In bowl whisk together lemon zest and juice with garlic.
2. Slowly drizzle in olive oil while whisking to emulsify.
3. Stir in oregano and season to taste with pepper.
4. Place 1 1/2 Tbsp (30 ml) vinaigrette in separate bowl.
5. Preheat grill over medium-high heat.
6. Brush fish fillets with reserved 1 1/2 Tbsp (30 ml) vinaigrette and grill fillets until just cooked through, about 3 minutes per side.
7. Meanwhile stir olives into remaining vinaigrette.
8. Transfer fish to serving plates and spoon vinaigrette over fish.

Each serving contains: 1218 kilojoules; 29 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 154 mg salt

source: "The Delicious Benefits of Lemons", alive Australia #13, Spring 2012