Grilled Fish with Dill Sauce

Servings 4 servings


  • 2 tablespoons chopped fresh dill
  • 1/4 cup low fat mayonnaise
  • olive oil to coat grill grate
  • 1/4 cup low fat plain yogurt
  • 4 6-oz. pieces firm white fish fresh or frozen
  • 2 green onions sliced
  • 16 ounces mixed salad greens
  • 1 lemon juiced
  • 5 ounces baby spinach


  • Preheat outdoor grill to MEDIUM-HIGH. In a small bowl, combine first 5 ingredients (mayonnaise through dill); set aside.
  • Coat e grill grate with a little olive oil. Grill fillets for 3 to 4 minutes per side or until fish flakes easily when tested with a fork.
  • Arrange mixed salad greens and baby spinach on dinner plates; top each with a fish fillet, then some dill sauce. Enjoy!


LC SERVING SUGGESTION: A relish tray of carrot and celery sticks, grape tomatoes, cucumber spears and whole black olives.
SERVING SUGGESTION: Add steamed baby red potatoes.
KOSHER: No changes necessary. GLUTEN FREE: Make sure mayonnaise is gluten free.
NUTRITION: Per Serving: 285 Calories; 14g Fat; 35g Protein; 9g Carbohydrate; 3g Dietary Fiber; 79mg Cholesterol; 242mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat. Points: 8
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