1-1/2 pounds fresh or thawed frozen skinless salmon, haddock or orange roughy fillets, 1 inch thick
1/3 cup bottled italian salad dressing
1/4 cup ReaLemon Lemon Juice from Concentrate
3 tablespoons honey
Rinse fish; pat dry. cut into 6 serving size pieces if necessary. Place fish in shallow dish.
For marinade, combine salad dressing, ReaLemon and honey in small bowl. Pour over fish. Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours. Drain fish, reserving marinade.
Place fish in well-greased grill basket. Tuck under any thin edges. Grill fish on rack of uncovered grill directly over medium coals 8 to 12 minutes or until fish flakes easily when tested wit ha fork, turning once and brushing occasionally with marinade during first half of cooking.
Or, broil on greased unheated rack of broiler pan, tucking under any thin edges, 4 inches from heat 8 to 12 minutes, turning once and brushing occasionally with marinade during first half of cooking.
Discard any remaining marinade.
Makes 6 servings.