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leek

Citrus and Leek Tilapia

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Citrus and Leek Tilapia

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING

Ingredients:

  • 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

Instructions:

  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.

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Snapper w/Fennel and Leeks

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Snapper w/Fennel and Leeks

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING

Ingredients:

  • 5 ½ - 6 oz. fresh or frozen red snapper *

  • ½ cup fennel, sliced

  • ½ cup leeks, sliced

  • ½ tsp garlic powder

  • juice and zest of ½ lemon

  • black pepper (to taste)

  • ½ cup mashed potatoes, plain

Instructions:

  1. Place fish in a shallow dish

  2. Squeeze lemon into a cup

  3. Stir garlic powder and black pepper into the lemon juice

  4. Pour mixture over fish and marinate for 2 hours

  5. Remove fish from marinade and place in a baking dish

  6. Preheat oven to 350°

  7. 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

  8. Place the leeks, along with the sliced or chopped fennel on top of fish

  9. Cover dish with aluminum foil and bake for 20-30 minutes or until it is thoroughly cooked (flakes easily)

  10. Place the fish, leeks, and fennel on top of or next to the mashed potatoes and spoon some of the baking juice over top

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