Grilled Grouper with Basil-Lime Pistou

Pistou (pees-TOO) is a southern French interpretation of pesto, the Italian herb and nut paste. Resting the chopped garlic allows heart-healthful compounds to develop. The instructions call for grilling, but you can also prepare the fish in a grill pan, cooking it about four minutes on each side.

Yield 4 servings (serving size: 1 fillet and about 1 tablespoon pistou)

Ingredients

• Pistou:
• 1 cup fresh basil leaves
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/2 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons extravirgin olive oil
• 1/8 teaspoon salt
• 3 garlic cloves, chopped
• 
  Grouper:
• 4 (6-ounce) grouper fillets (about 1/2 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Preparation

1. To prepare pistou, combine first 7 ingredients in a food processor; pulse until finely chopped. Let stand 10 minutes.

2. Prepare grill.

3. To prepare grouper, sprinkle fish evenly with salt and pepper. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with pistou.

Wine note: Soellner Wogenrain Grüner Veltliner 2006 ($16) from Austria boasts herbal and green pea aromas that pair well with the fresh, green flavors of this dish. The wine's bright, mouthwatering acidity slices through the olive oil and brings out the lime zest. —Jeffery Lindenmuth

Nutritional Information

Calories: 226 (33% from fat)

Fat: 8.2g (sat 2g,mono 4.5g,poly 1.2g)

Protein: 34.1g

Carbohydrate: 2.2g

Fiber: 0.6g

Cholesterol: 64mg

Iron: 1.9mg

Sodium: 514mg

Calcium: 105mg

Jackie Mills, MS, RD, Cooking Light, JULY 2008

Pesto Halibut Kebabs

If you can't find fresh halibut, substitute another mild, firm white fish. Serve this dish with Israeli couscous tossed with toasted sliced almonds, dried cranberries, and chopped fresh parsley.

Yield 4 servings (serving size: 1 skewer and 1 lemon wedge)

Ingredients

• 1 1/2 pounds halibut, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch chunks
• 3 tablespoons prepared basil pesto
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• Cooking spray

Preparation

Preheat broiler.

Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.

Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.

Nutritional Information

Calories: 239 (30% from fat)

Fat: 7.9g (sat 1.2g,mono 2.3g,poly 2.9g)

Protein: 36.3g

Carbohydrate: 4g

Fiber: 1.2g

Cholesterol: 55mg

Iron: 1.8mg

Sodium: 514mg

Calcium: 104mg

Melanie Barnard, Cooking Light, MAY 2007

Grilled Cinnamon Peaches

Weight Watchers Recipe.

Grilled Cinnamon Peaches

POINTS® Value: 1
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling

Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.

Ingredients
3 serving(s) butter-flavor cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions

* Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.

* Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.

* Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)

* Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.

From Weight Watchers website.