Food

Ingredients:

• Cooking spray  4 spray(s)
• Uncooked Atlantic cod  24 oz, or other firm white fish, such as tilapia (four 6-oz fillets)
• Table salt  ½ tsp
• Lemon(s)  2 medium, sliced ¼ inch thick to make 12 slices
• Dill  4 sprig(s)
• Light butter  4 tsp, at room temperature
• Dill  2 tsp, chopped
• Lemon zest  1 tsp

Instructions:

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
2. Pat fish dry and season with salt. Arrange 3 lemon slices on grill, slightly overlapping edges. Top lemons with 1 dill sprig and 1 fillet. Repeat with remaining lemon slices, dill sprigs, and fish. Cover grill and cook, without turning fillets, until fish is opaque and yields easily to thin knife, 8 to 10 minutes.
3. Meanwhile, in small bowl, mix butter, chopped dill, and lemon zest until blended.
4. Using 2 metal spatulas, transfer fillets to plates. Top each with 1½ tsp lemon-dill butter. Serve with grilled lemon slices, if desired.

Serving size: 6 oz cod and 1½ tsp butter