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
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
1.4g
7% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
50mg
17% -
Sodium
210mg
9% -
Total Carbohydrate
6g
2%-
Dietary Fiber
3g
11% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
23g
-
Potassium
635mg
14%
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