Grilled Spanish Mackerel with Quick Pickled Onions

 Ingredients:

• 1 medium red onion, thinly sliced
• 1/4 cup red wine vinegar
• 1 garlic clove, minced
• 2 tsp. granular sugar substitute
• salt
• freshly ground black pepper
• 4 (6 oz.) Spanish mackerel fillets, with skin
• 1 tbsp. fresh lemon juice
• 1 1/2 tsp. grated lemon zest 
• 1/2 tsp. dried oregano

Makes 4 Servings 

1. In a small saucepan, combine onion, vinegar, garlic, sugar substitute, salt and pepper; bring to a simmer, stirring occasionally, and cook until onions are softened and translucent, about 10 minutes. Transfer onions to a serving bowl. 
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Drizzle flesh side of fish evenly with lemon juice and sprinkle with lemon zest and oregano. Lightly season with salt and pepper. Grill fish, skin side down, for 5 minutes; turn and grill 5-7 minutes more, or until fish is cooked through and tender. 
3. Divide fish among 4 plates and serve hot with pickled onions on top or on the side. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Grilled fish in the summer is flavorful and delicious when it's done right. The tangy onions go very well with this fish adding a touch of zing to the dish. If you don't have Spanish mackerel on hand, use Alaskan cod or halibut and the dish be be just as elegant and delicious. Don't forget to serve your choice of grilled vegetables to make this meal complete.