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4 ½ oz. protein, 1 veggie, and 1 carb per serving

  • 5 ½ - 6 oz. fresh or frozen tilapia*
  • 1½ cup leeks, sliced length-wise
  • juice of ½ lemon
  • lemon and orange zest
  • lemon and orange slices
  • parsley and/or dill (to taste)
  • pepper (to taste)
  • 2½" long sweet potato, baked


  1. Prepare BBQ/grill or preheat oven to 350°.
  2. In a small bowl, combine lemon juice and zest.
  3. Baste fish with the mixture and top with pepper, herbs, and citrus slices.
  4. Slice the leeks length-wise. Using the dark green leaves as a handle, rinse cut white and light green section of leek under cool running water, fanning them apart to remove all dirt and grit.
  5. Wrap ingredients in aluminum foil and place on the BBQ/grill or in preheated oven.
  6. Cook fish for 5-10 minutes or until it is thoroughly cooked.
  7. Remove the fish, citrus slices and leeks from the foil and place on plate.
  8. Serve a 2½" baked sweet potato along side.


* Tip: You can use any whitefish if you don't care for Tilapia.

∞ Hint: If your lemon is not very juicy, put it in the microwave for 10 seconds to help it release its juices.