I originally wasn't going to blog this, because I had thought I was following an already published recipe - and then I realized just how silly that was, because that recipe called for grilled mahi-mahi over asparagus, and this is grilled cod over broccoli - my typical manner of 'following' a recipe, lol!
Plus now I can't find the recipe anyhow. It was online somewhere, and apparently I didn't save it when I closed it.
So --- you are getting my version of it!
Since I hadn't intended to blog it, though, you're getting just a straight recipe. 😀
GRILLED COD WITH LEMON BUTTER OVER VEGETABLES
1 lb cod fillets, or any other firm white fish
1 lb broccoli, steamed
1 lb asparagus, optional
Garlic powder
Salt and pepper
4 T butter
4 T lemon juice, bottled or fresh
Fresh herbs (I used oregano)
1. Snap woody ends of asparagus. Prepare fish fillets by grinding salt and pepper over them and sprinkling with garlic powder.
2. Prepare grill. I used my George Foreman, because I don't have a place for an outside grill. If you are using an outside grill, you might want to use a grill pan or copper sheet. Grill asparagus until tender-crisp, if using. Grill fish until it flakes easily with a fork, turning once if fillets are thick.
3. Prepare lemon butter sauce. Add lemon juice to the butter in a microwavable bowl or 4-cup measure. Microwave 30 seconds at a time, stirring in between, until butter is melted. Add salt, pepper, and garlic powder to taste.
4. Serve fish over vegetables, topping the vegetables with fresh herbs, and pouring lemon butter sauce over all.
Serving portion: 4 oz fillet over a quarter of the vegetables
Calories: 225 calories per serving*
*You could cut those calories by using margarine instead of real butter. I decided real butter was worth it here.
Plus now I can't find the recipe anyhow. It was online somewhere, and apparently I didn't save it when I closed it.
So --- you are getting my version of it!
Since I hadn't intended to blog it, though, you're getting just a straight recipe. 😀
GRILLED COD WITH LEMON BUTTER OVER VEGETABLES
1 lb cod fillets, or any other firm white fish
1 lb broccoli, steamed
1 lb asparagus, optional
Garlic powder
Salt and pepper
4 T butter
4 T lemon juice, bottled or fresh
Fresh herbs (I used oregano)
1. Snap woody ends of asparagus. Prepare fish fillets by grinding salt and pepper over them and sprinkling with garlic powder.
2. Prepare grill. I used my George Foreman, because I don't have a place for an outside grill. If you are using an outside grill, you might want to use a grill pan or copper sheet. Grill asparagus until tender-crisp, if using. Grill fish until it flakes easily with a fork, turning once if fillets are thick.
3. Prepare lemon butter sauce. Add lemon juice to the butter in a microwavable bowl or 4-cup measure. Microwave 30 seconds at a time, stirring in between, until butter is melted. Add salt, pepper, and garlic powder to taste.
4. Serve fish over vegetables, topping the vegetables with fresh herbs, and pouring lemon butter sauce over all.
Serving portion: 4 oz fillet over a quarter of the vegetables
Calories: 225 calories per serving*
*You could cut those calories by using margarine instead of real butter. I decided real butter was worth it here.
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