In a small bowl, combine lime juice, olive oil, salt, and pepper.
Place fish (of your choice) into a large dish and brush with lime juice mixture about 20 minutes before grilling; set aside until ready to grill.
Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat.
While the fish is marinating and the grill is preheating, prepare the asparagus for grilling and start cooking the Baby Potatoes.
Grill fish approximately 5 minutes on each side or until a meat thermometer registers an internal temperature of 140 degrees F. (fish will be slightly opaque in thickest part). Remember the fish continues to cook after it is removed from the heat source. Carefully remove the fish from the grill and transfer onto individual serving plates.
Divide the cooked Baby Potatoes and Grilled Asparagus with the cooked fish on the serving plates. Garnish with fresh dill leaves and capers.
Optional: Have lemon wedges on the side for squeezing over the plated food. Try using smoked salt on the fish and asparagus for a nice touch.
Makes 2 servings.
In a bowl, combine olive oil, lemon zest, lemon juice, salt, and pepper.
Brush asparagus with the lemon mixture. Place the asparagus alongside the white fish on the grill. Cook until nice grill marks have formed and asparagus is still on the crisp side; remove from the grill.
While the fish and asparagus are grilling, cook the potatoes.
Heat a non-stick pan to medium high, melt some butter with olive oil and cayenne pepper. Add potatoes and cook, turning several times until nice and golden. Season to taste with salt and pepper.
Grilled Fish with Baby Potatoes & Asparagus Recipe: https://whatscookingamerica.net/karencalanchini/grilledfish.htm