Pesto Grilled Fish
Roasted Asparagus and Quick-Baked Sweet Potatoes
Ingredients
- 6 (6-oz) cod fillets
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 6 Tbsp pesto
- 2 lemons, sliced
Instructions
- Preheat grill or grill pan to medium-high heat. Brush cod with oil; sprinkle 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 lb asparagus, trimmed
- ¼ tsp salt
- 3 (10-oz) sweet potatoes
- 3 Tbsp butter
- ¼ tsp ground cumin (optional)
Side Dish Instructions
- Preheat oven to 425°F. Place asparagus in a single layer on a foil-lined baking sheet, and coat with cooking spray.
- Bake 15 minutes or until crisp-tender. Sprinkle with salt.
- Meanwhile, pierce potatoes several times with a fork, and wrap individually in paper towels. Microwave on HIGH 12 minutes or until tender when pierced with a fork.
- Cut each potato in half lengthwise; top with butter and, if desired, cumin.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
295
|
160
|
455
|
| Fat (g) | 12 | 3 | 15 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 42 | 4 | 46 |
| Carb (g) | 3 | 32 | 35 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 466 | 220 | 686 |
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