Lill Bros 1855 Bradford West Yorkshire

  • Makes: 4 to 6 servings
  • Carb Grams Per Serving: 5

Ingredients

  • 1 1/2 pounds fresh or frozen fish steaks or fillets (such as tuna, sea bass, swordfish, or salmon), cut 1 inch thick
  • 6 garlic, peeled and quartered
  • 1/2 onion, quartered
  • 1/2 red sweet pepper, quartered and seeded
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons ketchup
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup snipped fresh cilantro
  • 1 1/2 cups fresh arugula (optional)

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a shallow dish. Set aside. For marinade, in a blender or food processor combine the garlic, onion, sweet pepper, wine, oil, ketchup, paprika, salt, and black pepper. Cover and blend or process until finely chopped; stir in the cilantro.
  2. Transfer half of the marinade to a small bowl; cover and chill until ready to serve. Spoon remaining marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for 2 to 4 hours, turning fish occasionally.
  3. Drain fish, discarding marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through grilling time. If desired, serve fish over arugula. Top with reserved pepper mixture. Makes 4 to 6 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 256 cal., 7 g total fat (1 g sat. fat), 76 mg chol., 321 mg sodium, 5 g carb. (1 g fiber, 2 g sugars), 40 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Fat (d.e): 1; Lean Meat (d.e): 3.5

Source: Diabetic Living