On the Grill
Pesto Grilled Cod
Orzo with Tomatoes, Zucchini, and Olives
Ingredients
- 6 wild-caught cod fillets
- 2 Tbsp olive oil
- 6 Tbsp basil pesto
- 2 lemons, sliced
Instructions
- Preheat grill to medium-high heat.
- Brush cod with oil; sprinkle lightly with salt and pepper.
- Place cod on a greased grill rack; grill 3 minutes and turn fish.
- Top each fillet with 1 Tbsp pesto and 2 to 3 lemon slices; grill 3 to 4 minutes longer or until fish flakes with a fork.
Side Dish Ingredients
- 1 (12-oz) pkg whole wheat orzo
- 2 Tbsp olive oil
- 2 organic tomatoes, chopped
- 1 large zucchini, chopped
- ½ cup halved, pitted kalamata olives
- ½ cup crumbled feta cheese
Side Dish Instructions
- Prepare orzo according to package directions; drain and keep warm.
- Heat oil in a large skillet over medium heat.
- Add tomatoes and zucchini; sauté 5 minutes or until tender.
- Remove from heat; stir in cooked orzo, olives, feta, and salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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