(recipe from Cooking Light magazine)
1/3 cup minced fresh dill
1/4 cup fresh lemon juice
1 Tbsp. olive oil
4 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. sugar (I used honey)
1/4 tsp. ground black pepper
1 garlic clove, minced
4 (6-oz.) pollock or other firm white fish fillets (I used haddock)
Combine all ingredients in a large zip-top plastic bag; seal and marinate in the refrigerator for 20 minutes. Remove fish from the bag; discard marinade.
Prepare grill or broiler.
Place fish on a grill rack or broiler pan coated with cooking spray (or covered with parchment paper). Cook for 4 minutes on each side or until fish flakes easily when tested with a fork.
(I used the broiler. An effortless and delicious fish preparation! I spooned some of the marinade over the fish before broiling, so my fish was moist and juicy.)
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