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

We found that fish cooks best on a nonstick grill pan with a dome-shaped lid, so the fish steams while it gets great grill marks. Serve with a tossed green salad and couscous.

Elizabeth Karmel
Recipe by Cooking Light January 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 5 ingredients in a small bowl; set aside.

    Advertisement
  • To prepare fish, heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and pepper; add fish to pan. Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.

Nutrition Facts

309 calories; calories from fat 48%; fat 16.6g; saturated fat 3.6g; mono fat 8.4g; poly fat 3.5g; protein 36.4g; carbohydrates 1.3g; fiber 0.2g; cholesterol 87mg; iron 0.7mg; sodium 316mg; calcium 27mg.
Advertisement