2–3 sprigs fresh Italian parsley (rinsed)
1 lemon (for juice, rinsed)
1/3 cup light mayonnaise
2 tablespoons honey
4 fish fillets (snapper, orange roughy, or tilapia), 1 1/2 lb; thawed, if needed
1/4 teaspoon kosher salt
1/8 teaspoon pepper
cooking spray

1. Preheat 2-sided tabletop grill. Chop parsley finely; set aside. Squeeze juice of lemon into small bowl. Whisk in mayonnaise and honey until smooth; set aside.
2. Always check fish carefully and remove any bones. Lay fish, skin side down, over an inverted bowl; the curve lifts the bones. Use fingertips to feel for bones that may not be visible. Season fish with salt and pepper; lightly coat on both sides with cooking spray. Place fish on grill (wash hands); grill 3–4 minutes or until internal temperature reaches 145°F (or flesh is opaque and separates easily with a fork). Cook time may vary depending on the thickness of the fish.
   Note: If using regular grill, or a grill pan on stovetop, double cooking time, turning once.
3. Transfer fish to serving dish and top with lemon sauce; sprinkle with parsley and serve.

3/4 cup Greek yogurt
1 tablespoon honey
1/8 teaspoon pepper
2 medium golden apples (rinsed)
2 medium red apples (rinsed)
1 lemon (for juice, rinsed)
6 oz pre-diced celery (1 3/4 cups)
1 (5-oz) package dried cranberries/apple snack mix

1. Whisk together in salad bowl, yogurt, honey, and pepper. Cut apples into small bite-size pieces; add to dressing. Squeeze juice of one-half lemon over apples; stir until evenly coated.
2. Stir in celery and cranberry snack mix. Chill until ready to serve. (Makes 6 servings.)