1/4 cup ReaLemon lemon juice from concentrate
1/4 cup olive oil
2 tablespoons chopped fresh dill
1 tablespoon dijon or grainy mustard
1 clove garlic, minced
1 lb. fish fillets (sea ball, salmon, halibut, swordfish)
salt and pepper to taste

Whisk together ReaLemon, oil, dill, mustard, garlic, salt and pepper. Pour mixture over fish and let stand 60 minutes.

Bake at 375°F for 10 to 12 minutes, or grill over medium heat for 10 to 12 minutes.

Serving Suggestion: Serve with hot Rhodes AnyTime! Butter Swirl Rolls.

Submitted by: Melissa Maybury