Directions

1. In a medium saucepan bring 2 cups water to boiling over high heat. Stir in rice. Reduce heat; simmer, covered, 50 minutes to 1 hour or until rice is tender.
2. For the glaze, in a small bowl combine honey, 1/2 tablespoon of the lime juice plus zest and chili powder; set aside.
3. Coat grill rack with nonstick cooking spray. Preheat grill to high (400F to 450F). Drizzle fillets with remaining 1 tablespoon lime juice. Place fillets on grill. Grill 3 to 4 minutes per side. During the last 1 to 2 minutes of grilling, brush each fillet with 1 tablespoon of the glaze. Remove from grill, sprinkle with parsley (if desired), and serve with wild rice.