Greek · Dinner
Grilled Whole Fish
A butterflied whole white fish is grilled skin-side down over medium-high heat with lemon, garlic and oregano, then flipped to finish cooking. Served with fresh parsley, capers and mixed greens with a bright lemon squeeze, this Greek preparation delivers char and citrus without heavy oil.
$7
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
298Calories
34.2gProtein
14.8gFat
6.1gCarbs
1.6gSugar
2.1gFiber
780mgSodium
92mgChol
2.5gSat Fat
720mgPotassium
90mgCalcium
2.1mgIron
2.3mcgVitamin B12
28mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Greek Herbal Tea (Mountain Tea)
international
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Pat fish dry. Tuck garlic and lemon slices into cavity. Rub both sides with olive oil, sprinkle oregano, salt and pepper evenly.
2
Grill
Place fish skin-side down on medium-high heat for 6 to 7 minutes until skin releases easily and shows clear char marks.
3
Grill
Flip carefully and grill second side for 4 to 5 minutes until flesh turns opaque and flakes easily with a fork.
4
Plate
Transfer fish to plate with salad greens. Squeeze lemon juice over fish, scatter capers and parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish, butterflied and scaled
- 2 tsp2 tsp olive oil
- 11 lemon
- 2 clove2 clove garlic
- 1 tsp1 tsp oregano-dried
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp capers
- 2 tsp2 tsp parsley
- 7 oz200g mixed salad greens
