Buttery Lemon Grilled Fish on Grilled Asparagus

Buttery Lemon Grilled Fish on Grilled Asparagus
Source: The 4-Ingredient Diabetes Cookbook, 2nd edition. Recipe Credit: . Photo Credit: Tara Donne Photography.
Summary

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.

  • Prep time
    5 min
  • Cook time
    12 min
  • Servings
    4 Servings
  • Serving size
    3 ounces cooked fish; 6–8 asparagus spears; and 1 tablespoon topping
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 ounces cooked fish; 6–8 asparagus spears; and 1 tablespoon topping
  • Amount per serving Calories 160

  • Total Fat 6g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 210mg
  • Total Carbohydrate 6g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 23g
  • Potassium 640mg
  • Phosphorus 270mg

Choices/Exchanges: 1 Nonstarchy vegetable, 3 Protein, 1/2 Fat

Ingredients

Ingredients

  • asparagus spears (ends trimmed)
    1 lbs
  • cod filets (4-ounce each, rinsed and patted dry)
    4
  • Juice and zest of a medium lemon
    1
  • light butter with canola oil
    1/4 cup
Directions

Directions

  1. 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.

  2. 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.

  3. Meanwhile, combine the light butter, lemon zest and 1/4 teaspoon salt, if desired, in a small bowl.

  4. Spoon the butter mixture over the asparagus and spread over all. Top with the fish and squeeze lemon juice over fish.

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