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    Lemon-Oregano Grouper with Vegetables


    Source of Recipe


    Unknown

    Lemon-Oregano Grouper with Vegetables
    Any white fish, such as mahi-mahi, pollack, wahoo, or cod, will work in this recipe.

    Exchanges
    WW Points
    Yield: 4 servings

    2 tablespoons olive oil, divided
    2 small zucchini, julienned
    1 cup fresh or frozen corn kernels
    1/4 cup diced red pepper
    4 (5-ounce) grouper fillets, about 1 inch thick
    Freshly ground black pepper to taste
    2 teaspoons fresh lemon juice
    2 tablespoons fresh oregano, coarsely chopped
    4 paper-thin slices lemon, halved

    Preheat the oven to 375ºF. Combine 1 tablespoon olive oil and the next four ingredients. Divide this vegetable mixture among four large pieces of aluminum foil, placing the vegetables in the center of each piece. Sprinkle each grouper fillet with salt and pepper and place the fish on top of the vegetables.

    Combine the remaining tablespoon of olive oil, lemon juice, and oregano. Drizzle one-quarter of this mixture over each grouper fillet and top with 2 lemon-slice halves.

    Seal the package by rolling up the top and sides and bake at 375ºF for 16-20 minutes or until the fish flakes easily with a fork. Place each foil package on a serving plate, open the package, and serve.

    1 grouper fillet with vegetables equals: Calories: 239; Protein: 30.4 g; Carbohydrate: 10 g; Fiber: 1.8 g; Sodium: 100 mg; Fat 9 g (Sat: 1.36 g); Cholesterol: 52 mg ++++ Exchanges: 4 very lean meat exchanges, 2 vegetables, and 1 fat. ++++ WWP: 5

 

 

 

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