INGREDIENTS
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
1 garlic clove, minced
1 teaspoon plus 1-1/2 tablespoon salt-free lemon pepper, divided
4 (6-oz.) mahi mahi fillets
1 tablespoon olive oil
1 teaspoon salt (optional)
1 (9-oz.) pkg. refrigerated spinach fettuccine, cooked
DIRECTIONS
Preheat grill to medium-high (350°F to 400°F). In a large bowl stir together sour cream, cheese, garlic and 1 teaspoon of the lemon pepper; set aside.
Brush oil on both sides of fish; sprinkle with remaining 1-1/2 tablespoons lemon pepper and (if desired) salt. Grill 4 minutes per side or until fish flakes easily with a fork.
Toss hot fettuccine with sour cream mixture; place on a serving platter. Arrange fish on fettuccine and serve immediately.
