Instructions: 1. Place fillets in a shallow dish or zipper top plastic bag. In a small bowl, whisk together juice, oil, Worcestershire sauce, onion, garlic, cumin, lime rind and pepper. Pour marinade over fillets, cover and place in the refrigerator for about 15 minutes.

2. Place fish on an oiled grilled and cook over medium heat for about 10 minutes per inch of thickness, turning halfway through cooking time. Fish is done when it begins to flake and is opaque. (Cooks half as fast on a closed electric grill.)

Easy and heathful citrus and fish. Serve with Spanish rice with bell pepper confetti and grilled slices of summer squash.

NOTES : I bet that butterbuds and cracker crumbs (browned of course)

breading would work with fish "fingers" too. Maybe cod, halibut, turbot or tilapia. Oven fry and serve in one of our favorites - fish tacos with corn tortilla and cabbage slaw. Roughy is on sale here.

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