On the Grill
Sun-Dried Tomato Grilled Cod
Orzo with Tomatoes, Zucchini, and Olives
Ingredients
- 2 wild-caught cod fillets
- 2 tsp olive oil
- ⅛ tsp salt
- ¼ tsp pepper
- 2 Tbsp sun-dried tomato pesto
- 1 lemon, sliced
Instructions
- Preheat grill to medium-high heat. Brush fish with oil; sprinkle with salt and pepper.
- Place fish 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 cup whole wheat orzo
- 1 organic tomato, chopped
- 1 small zucchini, chopped
- 1 Tbsp olive oil
- 2 Tbsp halved, pitted kalamata olives
- 2 Tbsp crumbled feta cheese
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook orzo according to package directions; drain and keep warm.
- Sauté tomato and zucchini in hot oil in a large skillet over medium heat 5 minutes or until tender. Remove from heat; stir in orzo, olives, and cheese. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
297
|
422
|
719
|
| Fat (g) | 12 | 13 | 25 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 42 | 13 | 55 |
| Carb (g) | 4 | 64 | 68 |
| Fiber (g) | 1 | 15 | 16 |
| Sodium (mg) | 495 | 381 | 876 |
| 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.
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