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Red Wine Poached Pears
January 17, 2018
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Spaghetti and Neatballs
January 17, 2018

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. 





1 teaspoonOlive oil
½  teaspoonSalt
½  teaspoonPepper
1 poundCatch, cleaned


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



  • 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.


  • 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. 





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



  • 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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