Ingredients

• 1 lemon, for zest
• ½ bunch fresh Italian parsley
• 5 cloves garlic
• 1 cup Italian-style panko bread crumbs
• 1 teaspoon chipotle hot pepper sauce
• 5 tablespoons extra-virgin olive oil
• 4 (6 oz) white fish fillets (such as snapper, orange roughy, or tilapia; about 1 ½ lb)
• ¼ teaspoon pepper
• 1 teaspoon Greek seasoning

Steps

1. Preheat grill (or grill pan) on medium. Zest lemon (1 tablespoon). Chop parsley (½ cup) and garlic finely. Combine lemon zest, parsley, garlic, bread crumbs, pepper sauce, and 2 tablespoons olive oil. Mix well, using fingertips, until blended.
2. Brush both sides of fish with remaining 1 tablespoon olive oil, then sprinkle with pepper and Greek seasoning. Place fish on grill (wash hands); grill 2–3 minutes on each side until centers of fillets flake easily and are 145°F.
3. Transfer fish to warm plate. Top each fillet with even amount herb-crumb mixture, then drizzle with remaining 2 tablespoons olive oil; serve.
Note: Always check fish for bones.

Ingredients

• 1 bag spring mix salad blend (4–6 oz)
• 1 ½ cups shaved Parmesan cheese
• 1 cup pine nuts (or slivered almonds)
• 2 cups grape tomatoes
• ¼ cup Italian salad dressing

Steps

1. Place salad blend, cheese, and pine nuts in salad bowl. Cut tomatoes in half; add to bow.
2. Add dressing; toss and serve.