Grilled halibut with charred lemons
Calorie controlled cooking spray
Reduced Fat Mayonnaise
Olives, in Brine
10 individual, kalamata, drained and chopped
⅛ teaspoons, level
1 medium, cut into 8 think slices
- Preheat the grill to high and line a grill pan with kitchen foil. Mist the foil with cooking spray. Season the halibut and put skin-side down on the prepared tray.
- In a small bowl, combine the mayonnaise, olives, rosemary, garlic and cayenne pepper. Spread evenly over the top of the fish, then top each fillet with 2 lemon slices.
- Grill the halibut for 10 minutes, until the flesh flakes easily and the lemons are charred. Use a spatula to lift the fish from the grill pan, discarding the skin. Serve garnished with the chopped parsley.