Grilled Red Snapper
1 ½ -2 # whole red snapper, cleaned and scaled
3/4 c. olive oil divided
Fresh cracked black pepper
4 ounces of freshly squeezed lemon juice
Basket or screen for grilling fish
For best results, heat an outdoor grill to high
- Mix in a small bowl 4 ounces of lemon juice and 4 ounces of extra virgin olive oil. Set aside
- Rinse fish and place on a cutting board; pat dry with paper towels.
- Score fish 3 times on each side, cutting into the flesh by ½ inch. Scores should be approximately 3” long and 1” apart from each other.
- Lightly salt and pepper inside of fish.
- Using ¼ c. of olive oil, coat the entire fish well.
- Coat the fish with Kosher salt and freshly ground black pepper to form a nice crust on both sides of the fish.
- Place in a basket, close, and put on a heated grill. Cook on high for 11-12 minutes on each side.
- Carefully remove the fish from the basket and onto a serving plate.
- Drizzle ½ of the olive oil lemon juice mixture over the fish and reserve ½ of the mixture to spoon over the fish at the table.
(One 6-ounce portion is 218 calories; 44 g protein; 1.5g fat; 0 g carbohydrate)
2 cups dry lentils
6 cups of water
1/2 cup Greek extra virgin olive oil
1 medium onion
2-3 cloves garlic
1-2 medium carrots
1 celery stalk
1 bay leaf
1-1/2 cups crushed tomatoes
Salt & pepper to taste
Saute chopped onions in olive oil
Chop and add carrot and celery
Saute together for about 5 mins.
Add garlic & bay leaf and saute for 2 mins.
Add rinsed lentils and saute for 3 mins.
Add crushed tomatoes and water.
Salt & pepper to taste.
Bring to a boil, cover, simmer for 1 hour on medium-low heat.
Remove bay leaf.
Makes 6 servings
( 177 calories; .5g fat; 22.6 g carbohydrate; 7.5 g protein; 7.6 g fiber; 115 mg sodium)
3 cups dry or canned chickpeas
⅓ c. tahini
2 oz. Freshly squeezed lemon juice
2 T. olive oil
- Cook dried chickpeas to directions and cool; if using canned chickpeas; cook over medium heat for twenty minutes in a medium saucepan with the juice.
- Drain well, rinse with cool water.
- Add chickpeas to a food processor, add tahini and lemon juice, and pulse until smooth.
- Put in a serving bowl and drizzle with olive oil.
- Serve with whole-grain pita chips or fresh vegetables; cucumbers, carrots, peppers, or cauliflower.
Add 2 cloves of garlic in Step 3.
Red Pepper Hummus
Either chop one roasted red pepper and stir into the smooth hummus or pulse it in step 3.
( 1/4 c. serving; 121 calories; 7 g fat; 12 g carbohydrate; 3.3 g protein)