Grilled Grouper with Sauteed Spinach and Onions |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/3 cup olive oil | 1/4 cup white wine vinegar | 1/4 cup chopped fresh parsley |
| 10 6 to 7-ounce grouper, halibut, or orange roughly fillets | Creole seasoning blend | |
| 1 | Nonstick vegetable oil spray Sauteed Spinach and Onions. Wish oil, vinegar, and parsley in 15x10x2-inch baking dish. Sprinkle fish on both sides with Creole seasoning. Add to dish; turn. Cover; chill 1 to 2 hours. |
| 2 | Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 4 minutes per side. Arrange spinach saute on large platter. Top with fish. |