- Portion size 4 servings
Ingredients
Method
Arrange fish in single layer in shallow glass dish. Core, seed and cut green and yellow peppers into 3/4-inch (2 cm) squares; place in bowl. Whisk together oil, vinegar, oregano, garlic and pepper; pour half over fish, turning to coat. Pour remaining oil mixture over sweet peppers. Cover each and marinate in refrigerator for at least 30 minutes or for up to 2 hours.
Core and cut tomatoes into 1/2-inch (1 cm) cubes; add to peppers. Halve cucumber lengthwise; thinly slice crosswise and add to bowl along with half of the salt. Stir gently to coat.
Discarding marinade, place fish on greased grill over medium-high heat; sprinkle with remaining salt. Close lid and cook, turning halfway through, for about 6 minutes or until fish is opaque throughout and flakes easily when tested with fork. Squeeze juice from each lemon wedge over each steak.
Place lettuce leaf on each plate; top with salad. Serve fish alongside.
Nutritional facts <b>Per serving:</b> about
- Sodium 304 mg
- Protein 35 g
- Calories 389.0
- Total fat 23 g
- Cholesterol 66 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 17.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 21.0
- Vitamin C 170.0
