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
Dinner Lunch Main Dish Quick & Easy Lower Carb Grilling Seafood
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

Dinner Lunch Main Dish Quick & Easy Lower Carb Grilling Seafood
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.

    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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