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Gremolata Catch & Roasted Vegetable Orzo

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Gremolata Catch

 

Skip the restaurant reservation and snuggle up with your sweetie in the kitchen this Valentine’s Day! This recipe is jumping with fresh flavors yet comes together for a stress-free yet elegant meal. 

 

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Ingredients:

Catch
1 teaspoonOlive oil
½  teaspoonSalt
½  teaspoonPepper
1 poundCatch, cleaned

 

Gremolata
1 cupParsley leaves, fresh, chopped
1 bunchScallions, green parts chopped
1 eachChili pepper (such as jalapeno), seeded, minced
¼  cupCapers, rinsed, chopped
2 eachGarlic cloves, minced
1 eachLemon, zested, and juiced
2 TablespoonsExtra virgin olive oil
¼  teaspoonGround black pepper

 

Method:

Catch
  • Pre-heat grill on high.
  • Spray with non-stick cooking spray.
  • Season each fillet with salt and pepper.
  • Lay filet on grill.  
  • After cooking for 3-5 minutes. Or until a white ring forms at the bottom of the protein and the protein easily comes off of the grill.
  • Then flip and repeat cooking as stated above.

 

Gremolata
  • Combine all ingredients in bowl. Serve on fresh catch.

 

 

Nutrition:  Servings: 4   |   Serving size: 4 ounces of catch and 2 Tablespoons of gremolata   |   Calories: 180   |   Fat: 8 grams   |   Sodium: 350 milligrams   |   Carbohydrates: 5 grams   |   Protein: 22 grams   |   Fiber: 2 grams

 


 

Roasted Vegetable Orzo

 

Did you know orzo is a pasta, not a whole grain? We mix this tasty noodle up with our favorite roasted vegetables to create a simple and satisfying side dish. 

 

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Ingredients:

½  cup

Orzo, dry, whole wheat

½  teaspoon

Olive oil

1 cup

Chicken stock

2 cups

Vegetables; zucchini, mushrooms, onions

2 each

Garlic cloves, minced
1 teaspoonOlive oil
¼  teaspoonSalt
½  teaspoonBlack pepper

 

Method:

  • Preheat oven to 375°F.
  • Cut all of the vegetables, combine in a large bowl, and toss with ½ teaspoon olive oil, salt, and pepper.
  • Spread the vegetables on a sheet-tray.
  • Roast the vegetables for 20-30 minutes.
  • To make the orzo: preheat a large pan at medium heat, add 1/2 teaspoon of olive oil.
  • Add orzo until lightly toasted; add stock.
  • Allow mixture to come to a boil, cover.
  • Reduce heat and simmer covered until orzo has softened about 10 minutes.
  • Fold in roasted vegetables, and serve. 

 

Nutrition:  Servings: 4   |   Serving size: ½  cup   |   Calories: 150   |   Fat: 2.5 grams   |   Sodium: 150 milligrams   |   Carbohydrates: 27 grams   |   Protein: 5 grams   |   Fiber: 2 grams

 

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