Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Remove the foil and arrange fillets over asparagus for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness.

Robin Bashinsky
Recipe by Cooking Light July 2016

Gallery

Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary test

Yield:
Serves 4 (serving size: 1 fillet and 4 oz. asparagus)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

    Advertisement
  • Coat 4 (12-inch-square) pieces of foil with cooking spray; place 1 fillet in center of each piece. Top each fillet with 1 1/2 teaspoons butter and 1 tablespoon dill. Top evenly with salt, pepper, and orange slices. Bring edges of foil up over fillets; fold to seal. Place packets, seal side up, on grill; cover and grill 12 minutes or until desired degree of doneness. Remove foil packets from grill.

  • Combine oil and asparagus in a bowl; toss. Place asparagus on grill; grill 5 minutes or until crisp-tender, turning once after 3 minutes. Divide asparagus evenly among 4 plates. Open packets; top asparagus with fillets. Squeeze orange slices evenly over fillets.

Nutrition Facts

394 calories; fat 23.6g; saturated fat 6.3g; mono fat 10g; poly fat 5.3g; protein 37g; carbohydrates 9g; fiber 3g; cholesterol 109mg; iron 4mg; sodium 319mg; calcium 67mg; sugars 5g.
Advertisement