Lightly brush both sides of fillets with oil and season with McCormick's Season All.
Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked.
Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.
Measuring from the tip, cut stems off about 5 inches down. Discard stems. Toss asparagus in 3 tbsp. oil; add salt and pepper to taste. Grill asparagus for about 1 minute, then roll and grill another minute or until tender.
Sun-Dried Tomato Basil Vinaigrette (Yield: 8 ounces)
In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic.
Using a wire whip, mix ingredients until incorporated.
Whip in salt and pepper to taste and warm slightly.
Chef's Tip: When serving, place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (411g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 893 (82%)|
|Amt Per Serving||% DV|
|Total Fat 99.2g||132 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 53.3g|
|Polyunsanturated Fat 27.9g|
|Cholesterol 108.9mg||34 %|
|Sodium 176mg||6 %|
|Potassium 1182.5mg||31 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 4.7g|
|Protein 43.7g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1092
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