Buttery Lemon Grilled Fish on Grilled Asparagus
This quick and easy fish recipe may be the perfect weeknight summer dish. With just a few ingredients, you can have a beautiful, heart healthy, and diabetes-friendly meal on the table in about 15 minutes.
This and other recipes designed to be made from just a few ingredients are from The 4-Ingredient Diabetes Cookbook, 2nd edition, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.
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- Prep time
- 5 min
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- Cook time
- 12 min
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- Servings
- 4 Servings
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- Serving size
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3 ounces cooked fish; 6–8 asparagus spears; and 1 tablespoon topping
Ingredients
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asparagus spears (ends trimmed)
- 1 lbs
- 454 g
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cod filets (4-ounce each, rinsed and patted dry)
- 4
- 4
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Juice and zest of a medium lemon
- 1
- 1
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light butter with canola oil
- 1/4 cup
- 1/4 cup
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Directions
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Heat a grill or grill pan over medium-high heat. Coat the asparagus with cooking spray and cook 6–8 minutes or until just tender-crisp, turning occasionally. Set aside on a rimmed serving platter and cover to keep warm.
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Coat both sides of the fish with cooking spray, sprinkle with 1/4 teaspoon black pepper, if desired, and cook 3 minutes on each side or until opaque in center.
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Meanwhile, combine the light butter, lemon zest and 1/4 teaspoon salt, if desired, in a small bowl.
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Spoon the butter mixture over the asparagus and spread over all. Top with the fish and squeeze lemon juice over fish.