South Beach Diet Spicy Grilled Fish And Peppers Recipes

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MEDITERRANEAN SKILLET COD (SOUTH BEACH DIET PHASE 1)



Mediterranean Skillet Cod (South Beach Diet Phase 1) image

From most recent book. Haven't tried. Servethe cod in shallow bowls with soup spoons so you don't leave any of the rich sauce. This recipe is best made with red, full-flavored, Spanish pequillo peppers, which you usually find among the other jarred peppers in the supermarket. You could use roasted red pepper instead.

Provided by Lizzie Rodriquez

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 medium zucchini, cut into 1/4 inch slices
1 small onion, thinly sliced
3 garlic cloves, minced
1 pinch salt
1 pinch fresh ground black pepper
14 1/2 ounces diced tomatoes, drained
1/2 cup roasted red pepper, thinly sliced (or preferred 2 pequillo peppers, from a jar, thinly sliced)
24 ounces cod, fillets (4-6 ounce fillets)
2 tablespoons fresh parsley, chopped

Steps:

  • In a large skillet, heat oil over medium heat. Add zucchini, onion, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, 10 minutes.
  • Stir in tomatoes and peppers and simmer over medium heat 10 minutes longer.
  • Nestle fish fillets into the sauce, spooning some of the mixture on top of the fillets. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes. Sprinkle with parsley and serve warm.

SOUTH BEACH DIET SPICY GRILLED FISH AND PEPPERS



South Beach Diet Spicy Grilled Fish and Peppers image

Make and share this South Beach Diet Spicy Grilled Fish and Peppers recipe from Food.com.

Provided by Celeste

Categories     Whitefish

Time 34m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup low-fat Italian salad dressing
1 teaspoon crushed red pepper flakes
1 1/2 lbs firm white fish fillets
2 medium red peppers, cut into 6 pieces
2 medium green peppers, cut into 6 pieces
2 tablespoons grated parmesan cheese
2 tablespoons finely chopped cilantro

Steps:

  • Preheat grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of dressing mixture over fish in resealable plastic bag; pour remaining mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and peppers. Refrigerate 15 minutes to marinate.
  • Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.
  • Grill 4 minutes; carefully turn fish. Brush with reserved marinade from peppers. Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro.

Nutrition Facts : Calories 160.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 80, Sodium 540, Carbohydrate 6.2, Fiber 1.6, Sugar 4.5, Protein 22.4

OVEN-ROASTED VEGETABLES



Oven-Roasted Vegetables image

Get a tasty recipe for oven-roasted vegetables for easy weeknight meals.

Provided by Peggy Trowbridge Filippone

Categories     Lunch     Dinner     Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

1 medium zucchini , cut into bite-sized pieces
1 medium yellow summer squash, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
1 medium yellow bell pepper, cut into bite-sized pieces
1 pound fresh asparagus, cut into bite-sized pieces
1 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Gather the ingredients.
  • Preheat the oven to 450 F.
  • While the oven is preheating, prepare all the vegetables by cutting into bite-sized pieces.
  • Then, place the zucchini, squash, bell peppers, asparagus, and red onion in a large roasting pan, and toss with the olive oil, salt, and black pepper.
  • Spread vegetables in a single layer in the pan.
  • Roast in the oven for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender.
  • Serve as a side to your choice of protein and enjoy. Source The South Beach Diet: The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss by Arthur S. Agatston M.D. (Ballantine Books) Copyright 2003 by Arthur S. Agatston M.D. Reprinted with express written permission.

Nutrition Facts : Calories 167 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 549 mg, Sugar 7 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

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