For a complete meal, pair this dish with steamed green beans tossed with olive oil, salt, and freshly ground black pepper and topped with pine nuts.

Anthony Rosenfeld
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 fillet and 1/4 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on grill rack; grill 3 minutes on each side or until lightly charred. Remove from grill; cool slightly. Coarsely chop bell pepper pieces. Combine chopped bell peppers, parsley, and next 6 ingredients; set aside.

  • To prepare fish, brush 1 tablespoon oil evenly over fish. Sprinkle fish evenly with thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Place fish on grill rack; grill 4 minutes on each side or until desired degree of doneness. Serve with relish.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

224 calories; fat 7.3g; saturated fat 1g; mono fat 3.7g; poly fat 1.6g; protein 34.6g; carbohydrates 3.5g; fiber 1.1g; cholesterol 52mg; iron 1.8mg; sodium 392mg; calcium 85mg.
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