Buttery Lemon Grilled Fish on Grilled Asparagus

See this Recipe in a Meal

Serve up this delicious fish with quinoa or a small side salad. Fish can make a great entrée when you are pressed for time since it cooks quickly, plus it's a great source of lean protein.

Prep Time: 5 minutes Cook Time: 12 minutes

Nutrition Facts

Serving Size: 3 ounces cooked fish; 6-8 asparagus spears; and 1 tablespoon topping

  • Calories 160
  • Carbohydrate 6 g
  • Protein 23 g
  • Fat 6.0 g
  • Saturated Fat 1.4 g
  • Sugars 3 g
  • Dietary Fiber 3 g
  • Cholesterol 50 mg
  • Sodium 210 mg
  • Potassium 635 mg

This Recipe Serves 4

Ingredients

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

Instructions

  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.

Choices/Exchanges: 1 Nonstarchy Vegetable, 3 Lean Protein, 1/2 Fat

From The 4-Ingredient Diabetes Cookbook by Nancy Hughes

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