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Buttery Lemon Grilled Fish on Grilled Asparagus
5 min prep time
12 min cook time
4servings
Recipe by
Nancy S. Hughes
Source
The 4-Ingredient Diabetes Cookbook, 2nd edition
Photo by
Tara Donne Photography
How to Make 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.
5 min prep time
12 min cook time
4servings
3 ounces cooked fish; 6–8 asparagus spears; and 1 tablespoon topping
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Step-By-Step Instructions:
- 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.
- 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.
- Meanwhile, combine the light butter, lemon zest and 1/4 teaspoon salt, if desired, in a small bowl.
- Spoon the butter mixture over the asparagus and spread over all. Top with the fish and squeeze lemon juice over fish.
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 1.4g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 210mg
-
Total Carbohydrate
6g
- Dietary Fiber 3g
- Total Sugars 3g
- Added Sugars 0g
- Protein 23g
- Potassium 635mg
- Phosphorous 265mg
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
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