Indirect cooking means that the coals will be arranged away from the food. Place a foil drip pan (large enough to cover the surface below the food) in the center of the fire-box and mound the coals all around the pan, using long-handled tongs. For a gas or electric grill, follow manufacturer’s instructions for indirect cooking. For 2- or 3-burner unit, one burner is usually turned off after preheating and the food is placed over the unit burner. For 1-burner units, the burner is turned to LOW.

Also excellent when broiled.

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

POINTS® value | 9 per serving
Serving Size: 1 fillet with ½ cup sauce and 1 cup linguine

POINTS® value | 8 per serving
Serving Size: 1 fillet and 1/4 cup yogurt mixture

POINTS® value | 6 per serving
Serving Size: 1 fillet with ½ cup pico de gallo

POINTS® value | 8 per serving
Serving size: One piece salmon and about 2 Tbsp sauce, without rice

Fish was the original “fast food” — this tasty, low-fat dish takes only minutes to make (a food processor slicing attachment quickly cuts the potatoes to the perfect width).
POINTS® Value: 6
Level of Difficulty: Easy