If you want to use all fresh herbs in this recipe, use 1/2 teaspoon each of chopped fresh oregano and rosemary.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
8 servings (serving size: 1 fillet and 2 tablespoons sauce)
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Ingredients

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Directions

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  • Prepare grill.

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  • Combine first 3 ingredients in a small saucepan. Bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Stir in parsley, salt, oregano, and rosemary; set mixture aside, and keep warm.

  • Place fillets on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with warm lemon sauce.

  • carbo rating: 2

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

197 calories; calories from fat 0%; fat 4.2g; saturated fat 0.6g; mono fat 0g; poly fat 0g; protein 35.6g; carbohydrates 1.7g; fiber 0g; cholesterol 80mg; iron 1.5mg; sodium 251mg; calcium 82mg.
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