Ingredients - makes 6 servings

6 pieces sea bass, halibut, or swordfish, thawed if frozen

Marinade
1/3 cup fresh lemon juice
1/2 cup olive oil
1-2 tsp lemon zest (grated lemon peel)
1 tsp dijon mustard
3 tbsp small capers, rinsed
1 tbsp fresh garlic puree or garlic powder
2 tbsp dried shallots (or use dried onions or chopped fresh shallots)
1 tbsp dried parsley
1 tsp fresh ground black pepper
1-2 lemons sliced, for serving

Instructions

Preheat oven to 375 F.

Mix marinade ingredients together. Put fish in single layer in zip loc bag, pour marinade over and marinate 2-3 hours in refrigerator. (Don't increase the marinating time much more than this or the lemon juice will start to "cook" the fish.)

Preheat grill to medium high and spray with non-stick spray. Grill fish until firm to the touch and slightly browned, about 4-5 minutes per side.

Serve fish with sliced lemons.

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