1 protein – 1 vegetable – 1 fat
I went grocery shopping the other day, and I was thrilled to find heaping heaps of colorful fresh produce—fruits and vegetables I haven’t seen in months are now bursting off the shelves of the market, and I am loving it! Something about fresh summer produce makes it easier to eat healthy and stay on plan, and I find myself drawn to lighter foods naturally, especially things that work on the grill. I’ve also got giant orange squash blossoms making an appearance in my garden, so I’m hoping for an abundance of summer squash and zucchini right from my own yard.
This week’s recipe is a great grill recipe that comes together in a snap, and, like many of my recipes, is completely suitable for guests. You can use just about any kind of fish, including tilapia, snapper or mahi mahi. The use of foil packets helps you keep all of the flavor attached to the food and makes cleanup a snap. To round off the dish, serve this fish with pureed sweet potatoes (like I did in my photos) or try steaming some brown rice and add minced green onions, mint leaves and sesame seed right before serving. This would also be good with some cubed watermelon in a butter lettuce leaf with additional mint leaves sprinkled on top. Whether dining with company or immediate family, this is an easy and colorful plate full of the summer’s finest bounty. I hope you enjoy!
- 1/4 C. fresh cilantro, coarsely chopped
- 2 Tbsp. mint leaves, coarsely chopped
- 2 Tbsp. lemongrass, coarsely chopped
- 1 garlic clove, peeled
- 1/2 jalapeño, seeds and veins removed and chopped
- 1 tsp. paprika
- 1/2 tsp. Morton® Lite Salt
- 2 tsp. olive oil
- 2 Tbsp. rice vinegar
- 2 6-oz. red snapper fillets
- 2 medium zucchini and/or yellow summer squash
Place the cilantro, mint, lemongrass, garlic, jalapeño, paprika and salt in a food processor. Pulse until mixture is well combined. Add olive oil and vinegar and process until smooth.
Pour the sauce into a baking dish and add the fish fillets, turning to coat. Cover with plastic wrap and marinate in the refrigerator for up to one hour.
Meanwhile, slice zucchini into julienne strips using a mandolin. Toss with a pinch of Morton® Lite Salt and set aside. Preheat grill to high heat.
Place two 16-inch long pieces of heavy-duty foil on a work surface and crease crosswise. Place a fish fillet in the center of the bottom half of the rectangle. Top each fish fillet with equal portions of the marinade and half of the zucchini/squash. Fold the top half of the foil over the fish and crimp open edges to tightly seal the package.
Place the packets on the preheated grill and cover. Cook for 8-10 minutes depending on thickness of fish.
To serve, garnish with a wedge of lemon and additional minced cilantro and mint.
Makes 2 servings