Lemon Thyme Fish Fillets

1 lb. fresh or thawed frozen skinless cod, orange roughy or catfish fillets, 1/2 inch thick
1/3 cup realemon lemon juice from concentrate
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/8 teaspoon pepper

Rinse fish; pat dry. Cut into 4 serving size pieces, if necessary. Place fish in shallow dish.

For marinade, combine realemon, thyme, oil, garlic salt and pepper in small bowl. Pour over fish. Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours. Drain fish, discarding marinade.

Place fish in well-greased grill basket. Tuck under any thin edges. Grill fish on rack of uncovered grill directly over medium coals 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once.

Or, broil on greased unheated rack of broiler pan, tucking under any thin edges, 4 inches from heat 4 to 6 minutes.