5 lemons, divided into 4 slices per lemon
1/2 cup KRAFT Sun-Dried Tomato Dressing or any you can find, my store never carries it in Kraft
4 firm-textured fish fillets (we only did 2 for us) (1 lb.), such as cod, tilapia (I used this) or salmon
1 lb. asparagus, trimmed
SQUEEZE juice from 1 lemon; mix with dressing. Pour half the dressing mixture over fish in shallow glass dish; turn fish over to coat both sides of each fillet. Refrigerate 15 min. to marinate. Refrigerate remaining dressing mixture for later use.
MEANWHILE, heat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard marinade. Place 8 lemon slices on grill grate or enough to hold each fish;
Top your lemon slices with fish. Brush with some of the remaining dressing mixture. Cover grill with lid.
GRILL fish 5 min.; turn over onto the same lemon slices again
Hope everyone has a great, relaxing Memorial Weekend! What are your plans for the weekend?