Colourful Yellow Tomato Toasts and easy-to-make Barbecued Mini-Potatoes (see recipe links below) round out this summerfresh meal.
- Portion size 4 servings
Ingredients
Method
In bowl, combine parsley, lemon rind, oil, garlic, salt and pepper. Pat fillets dry; spread parsley mixture over skinless sides.
Place fillets, skin side down, on greased grill over medium heat; close lid and cook for 8 to 10 minutes or until fish flakes easily when tested with fork.
Serve with: Yellow Tomato Toasts, Barbecued Mini-Potatoes and peas
Nutritional facts <b>PER SERVING:</b> about
- Sodium 205 mg
- Protein 47 g
- Calories 330.0
- Total fat 14 g
- Cholesterol 129 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
%RDI
- Iron 32.0
- Folate 10.0
- Calcium 15.0
- Vitamin A 5.0
- Vitamin C 18.0
