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Lemony Tilapia And Asparagus Grill
10 mintues prep time
6 min cook time
4servings
Recipe by
American Heart Association and American Diabetes Association
Source
Diabetes and Heart Healthy Cookbook, 2nd Edition
How to Make Lemony Tilapia And Asparagus Grill
Dinner is incredibly quick and easy when you grill tilapia and asparagus side by side. A combination of chili powder and lemon pepper enhances the mild fish, and a simple vinaigrette seasons the spears.
10 mintues prep time
6 min cook time
4servings
3 ounces fish and 6 asparagus spears
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Step-By-Step Instructions:
- Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
- Meanwhile, in a small bowl, whisk together the oil, vinegar, 1/2 teaspoon lemon pepper, and 1/2 teaspoon garlic powder. Pour into a large shallow casserole dish. Add the asparagus, turning several times to coat.
- In a small bowl, stir together the chili powder, cayenne, salt, and the remaining 1 teaspoon lemon pepper and 3/4 teaspoon garlic powder. Sprinkle over both sides of the fish. Using your fingertips, gently press the mixture so it adheres to the fish. Lightly spray both sides of the fish with cooking spray.
- Drain the asparagus, discarding the marinade.
- Place the fish and asparagus lengthwise so they are perpendicular to the grates of the grill. (For the fish, you can also use a grill basket lightly sprayed with cooking spray.) Grill the fish for 3 minutes on each side, or until it flakes easily when tested with a fork. Grill the asparagus for 4–5 minutes, or until tender, turning frequently. Transfer both to a platter. Serve with the lemon wedges.
Nutrition facts
4 Servings
-
Serving Size
3 ounces fish and 6 asparagus spears
- Amount per serving Calories 180
-
Total Fat
6g
- Saturated Fat 1g
- Cholesterol 60mg
- Sodium 210mg
-
Total Carbohydrate
9g
- Dietary Fiber 5g
- Total Sugars 3g
- Protein 26g
- Potassium 680mg
- Phosphorous 270mg
Ingredients
olive oil
1 tbsp
red wine vinegar
1 tbsp
salt-free lemon pepper (divided use)
1 1/2 tsp
garlic powder (divided use)
1 1/4 tsp
asparagus spears (about 24, trimmed)
1 lbs
chili powder
1 1/2 tbsp
cayenne pepper
1/8 tsp
salt
1/8 tsp
tilapia (patted dry)
4 (4-oz) fillets
medium lemon (cut into 4 wedges)
1
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