Grilled Lemon Fish with Asparagus

Make this delicious, healthy entrée a meal by serving with Rice-A-Roni Nature's Way Long Grain & Wild Rice.

Yields:  4 servings

• 5 medium lemons
• ½ cup Kraft Sun Dried Tomato Vinaigrette
• 4 cod fillets
• 1 pound fresh asparagus

• Cut one of the lemons in half and juice to make about ¼ cup lemon juice (be sure to remove any seeds). Add lemon juice to Kraft Dried Tomato Vinaigrette and whisk to combine.
• Place fish fillets in a nonreactive container or zip-top plastic bag. Pour half of the lemon juice and dressing mixture over fish. Refrigerate for 15 minutes. Meanwhile, toss asparagus with 2 tablespoons of the remaining dressing mixture and set aside.
• Preheat grill to medium heat. Slice each of the remaining lemons into 4 thick slices.
• Clean and oil grate. Place 8 of the lemon slices directly on the grill grate. Remove fish from marinade, discard used marinade, and place directly on top of the lemon slices. Brush fish with the reserved dressing mixture. Close grill lid and cook for 5 minutes.
• Carefully turn fish over and top with remaining lemon slices. Place asparagus on grill so that it is perpendicular to the grill grate. Grill fish and asparagus for an additional 5-7 minutes or until fish flakes easily when tested with a fork and the asparagus is tender-crisp. Carefully remove fish from grill and discard bottom layer of lemon slices. Serve fish with the top layer of lemon slices.