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ShareGrilled Fish with Garlic Marinade
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 256
- Protein(gm): 40
- Carbohydrate(gm): 5
- Fat, total(gm): 7
- Cholesterol(mg): 76
- Saturated fat(gm): 1
- Monosaturated fat(gm): 4
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 1
- Sugar, total(gm): 2
- Vitamin A(IU): 1069
- Vitamin C(mg): 21
- Thiamin(mg): 1
- Riboflavin(mg): 0
- Niacin(mg): 17
- Pyridoxine (Vit. B6)(mg): 2
- Folate(µg): 16
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 321
- Potassium(mg): 859
- Calcium(DV %): 40
- Iron(DV %): 2
- Vegetables(d.e): 1
- Lean Meat(d.e): 4
- Fat(d.e): 1
Diabetic Exchanges
- 1 1/2 pounds fresh or frozen fish steaks or fillets (such as tuna, sea bass, swordfish, or salmon), cut 1 inch thick
- 6 garlic, peeled and quartered
- 1/2 onion, quartered
- 1/2 red sweet pepper, quartered and seeded
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons ketchup
- 2 teaspoons sweet paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup snipped fresh cilantro
- 1 1/2 cups fresh arugula (optional)
1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a shallow dish. Set aside. For marinade, in a blender or food processor combine the garlic, onion, sweet pepper, wine, oil, ketchup, paprika, salt, and black pepper. Cover and blend or process until finely chopped; stir in the cilantro.
2. Transfer half of the marinade to a small bowl; cover and chill until ready to serve. Spoon remaining marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for 2 to 4 hours, turning fish occasionally.
3. Drain fish, discarding marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through grilling time. If desired, serve fish over arugula. Top with reserved pepper mixture. Makes 4 to 6 servings.
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