Greek-Style Grouper
Zucchini and Carrot Salad
Ingredients
- 2¾ lb grouper fillets
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil, divided
- 1 cup diced red onion
- 4 cloves garlic, minced
- 1 pint multicolor grape tomatoes, halved
- ½ cup sliced kalamata olives
- ¼ cup chopped fresh parsley
- 1 Tbsp fresh lemon juice
Instructions
- Sprinkle fish with salt and pepper. Cook fish in 1 Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until fish flakes with a fork. Remove from skillet, and keep warm.
- Sauté onion and garlic in 1 Tbsp hot oil in same large skillet over medium-high heat 4 minutes. Add tomatoes and olives; cook 3 minutes, stirring occasionally. Remove from heat; stir in 2 Tbsp parsley and lemon juice.
- Top fish with tomato mixture; sprinkle with 2 Tbsp parsley.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh thyme
- 1 tsp Dijon mustard
- ½ tsp raw honey
- 2 large zucchini
- 2 large carrots
- ¼ cup thinly sliced red onion
Side Dish Instructions
- Whisk together oil, lemon juice, thyme, mustard, and honey.
- Using a Y-shaped vegetable peeler, shave zucchini and carrots into long thin ribbons.
- Combine zucchini, carrots, and onion in a large bowl; drizzle with dressing, and toss. Sprinkle with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
262
|
76
|
338
|
| Fat (g) | 10 | 5 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 8 | 7 | 15 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 476 | 45 | 521 |
| T. Sugs (g) | 3 | 4 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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