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Fish Steaks with Grilled Fennel, Red Peppers, and Onions
For All Stages of the ITG Diet Plan
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Ingredients
For 4 people (
)
Recipe
- 0.25 cup(s) extra virgin olive oil
- 2 tablespoon(s) fresh lemon juice
- 1 tablespoon(s) chopped fresh oregano
- 1.5 teaspoon(s) chopped fresh rosemary
- 0.5 teaspoon(s) coarse sea salt
- 0.5 teaspoon(s) freshly ground pepper
- 2 small fennel bulbs,tops removed,bulbs quartered through root ends
- 2 red bell peppers,seeded and quartered
- 2 sweet onions, cut into 1/2 inch thick slices
- 6 fl. oz. cut 1 inch thick of grouper, flounder, cod
- 4 lemon wedges
Fish Steaks with Grilled Fennel, Red Peppers, and Onions Directions
- Combine oil, lemon juice, oregano, rosemary, salt, pepper, and garlic.
- Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush the cooking grates clean and oil the grill rack. Brush vegetables with oregano-oil mixture and grill until just softened and lightly charred, about 12 minutes, turning several times. Remove to a platter; loosely cover to keep warm.
- Brush cooking grates clean and re-oil grill rack. Brush fillets with more oregano oil and grill 10 minutes, turning once, or until just opaque but still moist in the center. Serve drizzled with extra-virgin olive oil, if desired, and with lemon wedges.
