Lemon-Pepper Fish With Garden Salad
Recipe: #15932
November 15, 2014
Categories: Cod, Avocado, Tomato, Grilling (Outdoor), Diabetic, High Protein, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, more
"Always on the lookout for fresh fish and salad recipes especially when we go on holiday and this one from Australian BH&G Diabetic Living seems to fit the bill."
Original is 2 servings
Ingredients
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- GARDEN SALAD
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Nutritional
- Serving Size: 1 (481.5 g)
- Calories 416.2
- Total Fat - 18.5 g
- Saturated Fat - 3.8 g
- Cholesterol - 78 mg
- Sodium - 146.8 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 7.7 g
- Sugars - 10.9 g
- Protein - 36.8 g
- Calcium - 129.1 mg
- Iron - 1.9 mg
- Vitamin C - 42.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat barbecue plate and barbecue grill to medium.
Step 2
Place each corncob on a piece of foil and season with pepper and wrap to enclose and put on barbecue plate and close barbecue lid and cook, turning once, for 20 minutes or until the corn is tender and then remove from the barbecue and set aside int he foil.
Step 3
Rub the seasoning over each side of fish fillets and then spray each side with cooking spry and put fish on barbecue grill and cook on each side for 2 to 2 1/2 minutes or until just cooked.
Step 4
GARDEN SALAD - meanwhile put the salad leaves, snow pea sprouts, tomato and avocado in a medium bowl.
Step 5
Put the lemon juice, vinegar and oil in a small bowl and season with pepper and whisk well to combine - or alternatively put all into a screw top jar, secure lid and shake to mix well and pour dressing over salad and toss to combine.
Step 6
Divide the salad between plates and top with fish and sereve with the corncobs.
Tips
- Aluminium foil
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