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Main dishes

Grilled Lemon-Fish with Asparagus

Grilled Lemon-Fish with Asparagus recipe
photo by:kraft
Ya gotta love tilapia: It’s a flaky, tender canvas for your favorite flavors. Lemon lovers will want to try this smart idea, with citrus zing and tangy dressing.
time
prep:
10 min
total:
35 min
servings
total:
4 servings
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What You Need

5
 lemons, divided
1/2
cup  KRAFT Sun Dried Tomato Vinaigrette Dressing
4
 tilapia fillets (1 lb.)
1
lb.  fresh asparagus spears, trimmed

Make It

SQUEEZE juice from 1 lemon; mix with dressing. Pour half over fish in shallow dish; turn to coat both sides of each fillet. Refrigerate 15 min. to marinate. Refrigerate remaining dressing mixture for later use.

MEANWHILE, heat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard marinade. Place 8 lemon slices on grill grate; top with fish. Brush with some of the remaining dressing mixture. Grill 5 min.; turn.

ADD remaining lemon slices and asparagus to grill. Cook 5 min. or until fish flakes easily with fork and asparagus is crisp-tender, brushing occasionally with remaining dressing mixture. Remove fish, lemon slices and asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish and asparagus.

Kraft Kitchens Tips

Substitute
Prepare using other firm-fleshed fish fillets, such as cod or salmon.
How to Grill Vegetables
Serve with grilled fresh vegetables. Just toss your favorite vegetables, such as quartered red and green peppers or zucchini, cut lengthwise in half, with your favorite KRAFT Dressing, using about 2 Tbsp. dressing for each cup of vegetables. Drain the vegetables, then add to the grill for the last 5 to 7 min. of the fish grilling time. Grill until tender, turning occasionally.
How to Determine When Fish is Cooked
Fish is done when it looks opaque and flakes easily with a fork. Undercooked fish looks translucent, while overcooked fish looks dry and falls apart.
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