Grilled Fish And Peppers Recipes
GRILLED STRIPED BASS WITH FIRE-ROASTED ONIONS AND PEPPERS
Steps:
- Preheat a grill to medium high.
- Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
- Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.
GRILLED FISH WITH NEW POTATO, RED PEPPER & OLIVE SALAD
Try trout or salmon fillets instead of white fish to vary this healthy Mediterranean-style supper dish
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Boil the potatoes for 15 mins until tender. Meanwhile, line a grill pan with foil and brush with a little oil. Put the fish on the foil, brush with oil and sprinkle lightly with salt and pepper. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily.
- Drain potatoes, then return to the pan and stir in the peppers, olives and garlic. Gently stir in the mayonnaise. Serve the fish with rocket and warm potato salad.
Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.43 milligram of sodium
SOUTH BEACH DIET SPICY GRILLED FISH AND PEPPERS
Make and share this South Beach Diet Spicy Grilled Fish and Peppers recipe from Food.com.
Provided by Celeste
Categories Whitefish
Time 34m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of dressing mixture over fish in resealable plastic bag; pour remaining mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and peppers. Refrigerate 15 minutes to marinate.
- Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.
- Grill 4 minutes; carefully turn fish. Brush with reserved marinade from peppers. Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro.
Nutrition Facts : Calories 160.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 80, Sodium 540, Carbohydrate 6.2, Fiber 1.6, Sugar 4.5, Protein 22.4
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