Add some zing to your grilling favorites.
- 1/4 cup orange juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 1 1/4 pounds mahi-mahi, tilapia, or catfish fillets
- Combine first three ingredients in a glass baking dish just large enough to hold fish in a single layer. Place fish in the dish, turning to thoroughly coat. Cover with plastic wrap and refrigerate for 30 to 60 minutes but no longer (if left in for more than 60 minutes, fish will begin to break down). Turn fish over 2 or 3 times while marinating.
- Remove fish from marinade and put it on the grill. (Use a hinged grill basket with long handles to prevent fillets from falling apart when you flip them over. The basket can be placed directly on the grill.)
Per serving: 115 kcal cal., 2 g fat (0 g sat. fat), 70 mg sodium, 0 g fiber, 2 g sugar, 21 g pro., 12 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet