Source: Diabetic Cooking Magazine/Chef Michel Nischan

Mild white fish fillets flavored with a savory mustard sauce.

Servings

4 sole fillet , or other thin fish fillets, such as tilapia (about 4 ounces each)
1.5 tsp paprika
0.5 tsp salt
1 pepper, black, dash
1 Oil, cooking spray, 0.33 second spray, serving
0.5 medium lemons , quartered
2 parsley sprigs , finely snipped
2 tbsp Margarine, 80% fat, tub (or extra virgin olive oil)
1 tsp dijon mustard
0.5 tsp fresh lemon peel
0.5 tsp Sauce, worcestershire, low sodium

1 Preheat the grill on high.
2 In a small bowl, whisk together the margarine or olive oil, mustard, lemon zest, and Worcestershire sauce, until well blended. Set aside.
3 Rinse the fish and pat dry with paper towels. Sprinkle both sides of the fish with the paprika, salt, and pepper.
4 Lightly spray a grill basket (or grill) with vegetable oil spray. Place the fish in the basket. Or place directly on the preheated grill. Grill, covered, for 3 minutes.
5 Turn and grill, covered, for 2 to 3 minutes, or until the fish flakes easily when tested with a fork.
6 Transfer to a platter. Squeeze one lemon wedge over each fillet. Spoon the mustard mixture over the fish, spreading evenly with the back of the spoon. Sprinkle with parsley.

This recipe works wonderfully with any mild white fish: tilapia, sole, flounder... Serve with "Broccoli With Red Pepper and Shallots" (see dLife recipe) for a great combo!