Brush filets with olive oil. Sprinkle lightly with lemon pepper and roll the filets in crushed pecans.
Spray the cooking grid of The Holland Grill with Pam Cooking Spray to prevent sticking and preheat. (Do this BEFORE you light the grill). Place filets on cooking surface of preheated grill. Cut lemon(s) in half and grill face down next to fish (approximately 15-20 minutes). Flip fish with spatula after 10 minutes and grill 5-10 minutes more, depending on the thickness of the filets. Serve the fish over Zatarian's New Orleans Style Yellow Rice. Top with tomato, basil and onion mixture and squeeze the juice from the grilled lemon on top. Add some steamed asparagus spears, boiled potatoes and rolls and you've got yourself a meal!