South Beach Diet Spicy Grilled Fish And Peppers Recipes

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GRILLED SPICED FISH



Grilled Spiced Fish image

These moist flaky fillets provide a welcome change of pace at summer cookouts. Chris McBee of Xenia, Ohio peppers a savory herb rub with cayenne, then works it into the fish. Even steak lovers will be smacking their lips.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

4 red snapper fillets (6 ounces each)
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon each dried oregano, basil and thyme

Steps:

  • Spoon oil over fish. In a small bowl, combine the seasonings; sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes with a fork.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 664mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

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

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.

GRILLED FISH AND PEPPERS



Grilled Fish and Peppers image

Discover the zesty taste of our Healthy Living Grilled Fish and Peppers. A quick marinade and red pepper are the secret to our Grilled Fish and Peppers.

Provided by My Food and Family

Categories     Home

Time 36m

Yield Makes 6 servings.

Number Of Ingredients 5

1 cup KRAFT Zesty Italian Dressing
2 tsp. crushed red pepper
1-1/2 lb. grouper fillets
2 each red and green bell peppers, each cut into 6 pieces
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Mix dressing and crushed red pepper. Pour over fish and peppers in shallow glass dish; turn fish and peppers over to coat both sides of each with dressing mixture. Refrigerate 15 min. to marinate.
  • Heat grill to medium-high heat. Remove fish and peppers from marinade; discard marinade.
  • Grill fish and peppers on covered grill 4 min.; turn fish over. Grill, covered, 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate. Sprinkle with cheese and cilantro; let stand 3 min.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

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