Rub the fish filets with the no-stick marinade and refrigerate for 20 minutes. Season the fish with the kosher salt and black pepper.
Prepare the grill. Cook the fish over direct-high heat until opaque in the center, about 8-10 minutes. Turn the fish once while cooking. Do not overcook.
In a sautee pan, cook mushrooms in clarified butter until tender. Add artichoke hearts, green onions, and garlic and continue to cook for 3–4 minutes. Deglaze with Madeira and reduce wine by one-half. Remove from heat and add lemon meuniere sauce.
Top fish with the sauce and garnish with lemon and fresh parsley.
Yield: 6 servings