This is a perfect simple summer meal. So colorful and so healthy too!
Pick the vegetables and the fish of your choice.
- 4 ears of fresh corn
- 2 medium red bell peppers, sliced
- 1 large onion, sliced
- 8 ounces fresh mushrooms, quartered
- 1 cup baby carrots, cooked
- 1-1/2 pounds red potatoes, cooked
- 1-1/2 pounds tilapia or fish of your choice
- seasoned salt, e.g. Lawry’s
Heat grill to medium-hot heat. Spray a large grill pan with cooking oil spray.
Shuck corn and break each cob into 2 or 3 pieces. Place in grill pan. In a large plastic bag, place peppers, onion, mushroom, carrots, potatoes and any other vegetables of your choice. Add 1-1/2 tablespoon of olive oil. Toss gently to coat evenly. Place vegetables in grill pan. Place fish in grill pan. Sprinkle fish and vegetables with seasoned salt and any other seasonings of your choice. Place grill pan on grill and cook until fish and vegetables are done. Stir vegetables occasionally.
If fish is done before the vegetables, remove fish from grill pan and continue cooking vegetables until they are lightly brown and tender. Sprinkle with parsley and basil a few minutes before removing from the grill.
Nutritional information per serving:
Fat, gm.: 4
Protein, gm.: 40
Carbs, gm.: 40
Cholesterol, mg.: 35
Fiber, gm.: 5.1