Zesty, light and a packed with nutrients.

Looking for an absolutely delicious quick, no marinate recipe that tastes like summer?  Look no farther than this easy to adapt dish.

Servings

2

Ready In:

20-25 minutes

Calories:

313

Good For:

Lunch/Dinner

Inroduction

About this Recipe

By: Jasmin Molina

In the summer, I’m constantly looking for an excuse to use the grill. This recipe really hit the spot when I was looking for something light, flavorful, and filling.

Ingredients
  • 2 fillets wild caught tilapia
  • 4 cups arugula
  • 6 asparagus spears
  • 1 sweet potato
  • 2 tbsp olive oil
  • 6  cherry tomatoes
  • 1 lemon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • black pepper
  • salt
  • cayenne pepper
The trick with this recipe is to use whatever is in your fridge. (I’m serious!) The fish can be exchanged for other meats, whatever is defrosted. The veggies can be subbed as well. The seasoning here is just so versatile!

Nutrition

Adjust ratios of ingredients to tailor macros as necessary. All the building blocks are there for this recipe.
  • Protein – 25.2g 31% 31%
  • Net Carbs – 17g (13 NET) 21% 21%
  • Fat 17g 48% 48%

A good source of:

  • Potassium 474mg
  • Vitamin A
  • Alkaline Foods
  • Protein
  • Antioxidants

Step by Step Instructions

Step 1

Preheat grill to 400 degrees.

Step 2

Cut up vegetables. Taking care to cut sweet potatoes and lemon onto thin medallions.

Step 3

In a small bowl, combine olive oil, garlic powder, onion powder, and cayenne pepper. Add as much cayenne pepper as you’d like, or leave it out.

Step 4

Add sweet potatoes to the grill. Wet basting brush in olive oil mixture just once, and spread lightly on sweet potatoes. Allow to cook for 5 minutes.

Step 5

Add the remaining vegetables (minus the lemon and arugula). Use about half of the remaining olive oil mixture to baste the vegetables. Cook for another 3-5 minutes.

Step 6

Add the arugula, and toss with vegetables. Then add the tilapia on top and baste with half the remaining olive oil mixture. Add a couple cracks of fresh black pepper, and a dash of salt. Cook an additional 3-5 minutes. Flip fillets, add lemon medallions and repeat seasoning, using the last of the oil mixture.  Make sure the fish is cooked through, and flaky, and you are ready to enjoy!!

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