• 1/2 lemon, juiced
• 2 Tbs. fresh dill, or 1 Tbs., dried
• 2 tsp. paprika
• 1 clove garlic, crushed
• 2 Tbs. dry white wine
• 1 lb. flounder or sole fillets, rinsed and patted dry
• 1/2 tsp. canola oil

Combine first 5 ingredients in a bowl. Mix thoroughly. Rub mixture over both sides of fish fillets. cover and refrigerate at least 1 hour. Preheat grill machine. Brush oil over both grilling surfaces. Arrange fish on hot grill, in batches if necessary. Close cover and cook 1-2 minutes, or until fish is cooked thoroughly and flakes easily.

Per serving: calories 154, fat 2.8g, 17% calories from fat, cholesterol 81mg, protein 28.7g, carbohydrates 2.3g, fiber 0.6g, sugar 0.6g, sodium 123mg, diet points 3.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chablis, Chardonnay, or Zinfandel.