This is a light, aromatic, healthy and easy to prepare dish. Grilled Spicy Lemon Cilantro Fish and Lemon Butter Veggies has a delicious citrus and cilantro flavor. The use of unsalted butter and lemon make this a Sunkist S’alternative™. Served by itself or in fish tacos, this dish is great!
Ingredients:
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6
Sunkist® lemons,*
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1
cup
fresh cilantro, chopped
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3
tsp.
chili powder
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1 ½
tsp.
minced garlic
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3
Tbsp.
olive oil
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4
fish filets (Orange Roughy or Tilapia)
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1
red onion, thinly sliced
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1
large zucchini, cut into thin round slices
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1
each, red, green and yellow bell peppers, thinly sliced
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1
Tbsp.
unsalted butter
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Aluminum foil
*For a different flavor try using Sunkist® oranges or limes.
Instructions: (Makes 4 servings)
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Juice 4 lemons, divide the juice between two small bowls. Add the garlic, olive oil, 2 tsp. chili powder and 1/2 cup of the chopped cilantro to one bowl. Blend together and set aside.
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Slice the bellpeppers, onions, zucchini and two lemons into thin slices and set aside.
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Lay the fish on a square of foil and brush the lemon mixture on both sides, place a few slices of bell pepper and onion on top and cover with four lemon slices. Seal the foil packet.
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Add the remainder chili powder and cilantro to the second bowl of lemon juice, add rest of the veggies and toss well to coat. Place this mixture on a piece of foil and top with the unsalted butter and lemon slices. Seal the foil packet closed.
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Grill for 10 minutes on each side on the barbecue grill or bake on a cookie sheet at 350°F degrees for 30 minutes. When the fish is opaque and the vegetables are tender, remove from heat.
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To Serve: Let foil packets stand for 5 minutes before opening, serve the fish and veggies with a side of Mexican flavored rice.
Recipe and photo submitted by Danielle C. - Sunkist S’alternative™ recipe contest.
***Consumer recipes are provided as a way for our site users to share recipes with one another. Recipes are not tested for quality, taste, or performance by Sunkist Growers.