Find new options for this week with grilled fish that will be on the table in 30 minutes.
- Prep20 Min
- Total30 Min
1/4cup juice 1tablespoon vegetable oil 1/4teaspoon salt 1/4teaspoon pepper 2cloves garlic, finely chopped 4halibut or tuna steaks, about 1 inch thick (about 2 pounds) 1/4cup chopped fresh parsley 1tablespoon grated peel
- Brush grill grate with vegetable oil. Heat coals or gas grill for direct heat. In a shallow glass or plastic dish or resealable plastic food bag, combine juice, 1 tablespoon oil, salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate for 10 minutes.
- Remove fish from marinade; reserve marinade. Cover and broil fish 4 to 6 inches from medium heat for 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with a fork. Discard remaining marinade.
- Sprinkle fish with parsley and zest.
Tips from the Betty Crocker Kitchens:
You need one large to get 1 tablespoon of grated zest and 1/4 cup of juice.
Fish on the grill is a quick and easy weeknight meal. Serve it with grilled halves. Cover and grill the lemons, cut side down, for 2 to 3 minutes. The heat helps release the juices.
220 Calories, 5g Total Fat, 43g Protein, 1g Total Carbohydrate
- Serving Size: 1 Serving
- Calories 220
- Calories from Fat 45
- Total Fat5g0%
- Saturated Fat1g0%
- Total Carbohydrate1g0%
- Dietary Fiber0g0%
- % Daily Value*:Vitamin A6%
- Vitamin C4%
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.