Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 156.2
- Total Fat: 1.0 g
- Cholesterol: 62.4 mg
- Sodium: 166.5 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.5 g
- Protein: 30.7 g
View full nutritional breakdown of Perfect Grilled Fish with Creamy Sriracha Sauce calories by ingredient
Perfect Grilled Fish with Creamy Sriracha Sauce
Submitted by: CHEF_MEG
Introduction
Does your fish always stick to the grill? Not with this super easy method! Paired with a protein-packed sauce, this dish fills you up for just 156 calories.Does your fish always stick to the grill? Not with this super easy method! Paired with a protein-packed sauce, this dish fills you up for just 156 calories.
Number of Servings: 4
Ingredients
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Fish:
16 ounces cod, cut into four 4-ounce portions
1/4 teaspoon smoked paprika
Sauce:
1 cup Greek yogurt
1 teaspoon sriracha
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1 clove garlic, minced
2 green onions, sliced thin (about 2 tablespoons)
1/4 red bell pepper, minced (about 1/4 cup)
pinch smoked paprika
2 tablespoons parsley, chopped
Tips
If you're a sauce lover, this dish is for you--each serving is a whopping 1/4 cup!
Mist the skewers with non-stick pan coating for an easy release of the fish.
Directions
To prevent delicate fish and seafood from either burning or falling through the grates of the grill, elevate your food by cooking it on skewers set upon two bricks.
Wrap two bricks with aluminum foil and place on the grill about 10-12 inches apart, depending on your skewers.
Preheat your grill to 500 degrees (high heat). Coat the skewers with cooking spray, then thread the fish onto the skewers. Sprinkle with the smoked paprika.
Place the skewers on top of the two bricks . Cook for 20 minutes, flipping the fish over after 10 minutes.
While the fish is cooking, mix together the sauce ingredients in a small bowl, or puree in a blender if you prefer a smooth texture. (Note: The sauce can be made up to a three days ahead and stored in a covered container in the fridge.)
Remove the fish from the grill and sprinkle on the parsley. Serve each portion with 1/4 cup sauce.
Serving Size: Makes 4 servings, 3-4 ounces of fish with 1/4 cup of sauce per serving.
Wrap two bricks with aluminum foil and place on the grill about 10-12 inches apart, depending on your skewers.
Preheat your grill to 500 degrees (high heat). Coat the skewers with cooking spray, then thread the fish onto the skewers. Sprinkle with the smoked paprika.
Place the skewers on top of the two bricks . Cook for 20 minutes, flipping the fish over after 10 minutes.
While the fish is cooking, mix together the sauce ingredients in a small bowl, or puree in a blender if you prefer a smooth texture. (Note: The sauce can be made up to a three days ahead and stored in a covered container in the fridge.)
Remove the fish from the grill and sprinkle on the parsley. Serve each portion with 1/4 cup sauce.
Serving Size: Makes 4 servings, 3-4 ounces of fish with 1/4 cup of sauce per serving.
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Very Good
