Ingredients

• 1 tablespoon fresh Italian parsley, finely chopped
• 2 lemons, for juice
• ⅓ cup light mayonnaise
• 2 tablespoons honey
• 4 fish fillets (snapper, orange roughy, or tilapia), 1 ½ lb; thawed, if needed
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• Cooking spray

Prep

• Preheat grill (or grill pan). Chop parsley.

Steps

1. Squeeze lemons for juice (¼ cup). Whisk in mayonnaise and honey until smooth; set aside.
2. Season fish with salt and pepper; lightly coat on both sides with spray (wash hands). Place fish on grill (or grill pan); grill 3–4 minutes on each side until fish is opaque and separates easily.
3. Transfer fish to serving dish and top with lemon sauce; sprinkle with parsley and serve.
Always check fish for bones and cook to an internal temperature of 145°F.

Ingredients

• ¾ cup 10% milkfat plain Greek yogurt
• 1 tablespoon honey
• ⅛ teaspoon pepper
• 2 medium golden apples
• 2 medium red apples
• 1 lemon, for juice
• 6 oz prediced celery (1 ¾ cups)
• ¾ cup dried, sweetened cranberries

Steps

1. Whisk together in salad bowl: yogurt, honey, and pepper. Core apples and cut into bite-size pieces; add to dressing. Squeeze juice of one-half lemon over apples; stir until evenly coated.
2. Stir in celery and cranberries. Chill until ready to serve.