Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

If you prepare on a grill pan, it takes only 10 minutes from start to finish. On an outdoor grill, total prep plus cook time still clocks in at around 20 minutes.

Michael Symon
Recipe by Cooking Light August 2013

Gallery

Credit: Iain Bagwell; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill or grill pan to high heat.

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  • Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.

  • Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Place 1 fillet on each of 4 plates. Top each serving with about 2/3 cup salad; sprinkle each serving with 1 tablespoon almonds.

Nutrition Facts

379 calories; fat 22.7g; saturated fat 3g; mono fat 11.2g; poly fat 4g; protein 38.2g; carbohydrates 4.8g; fiber 1.6g; cholesterol 89mg; iron 1.4mg; sodium 461mg; calcium 50mg.
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