Grilled fish with vegetables is a healthy, flavorful, and easy-to-make dish that combines tender, flaky fish with a medley of fresh, grilled vegetables. This dish is perfect for a light lunch or dinner, offering a balance of protein, vitamins, and minerals. The smoky char from the grill enhances the natural flavors of the fish and vegetables, making it a delightful meal for any occasion.
Ingredients:
- Fish: 2 fillets (salmon, tilapia, cod, or any firm white fish)
- Vegetables: 1 zucchini (sliced), 1 bell pepper (sliced), 1 cup cherry tomatoes, 1 red onion (sliced), 1 cup asparagus
- Marinade:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Garnish: Fresh parsley, lemon wedges
Instructions:
Step 1: Prepare the Marinade
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper. This marinade will infuse the fish and vegetables with a rich, aromatic flavor.
Step 2: Marinate the Fish
Place the fish fillets in a shallow dish and pour half of the marinade over them. Let them sit for 15-20 minutes to absorb the flavors.
Step 3: Prepare the Vegetables
In a separate bowl, toss the sliced zucchini, bell pepper, cherry tomatoes, red onion, and asparagus with the remaining marinade. Ensure all vegetables are evenly coated.
Step 4: Preheat the Grill
Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grates to prevent sticking.
Step 5: Grill the Vegetables
Place the vegetables on the grill, using a grill basket or skewers for easy handling. Grill for 5-7 minutes, turning occasionally, until they are slightly charred and tender.
Step 6: Grill the Fish
Place the marinated fish fillets on the grill. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Be gentle when flipping to avoid breaking the fillets.
Step 7: Serve
Transfer the grilled fish and vegetables to a serving plate. Garnish with fresh parsley and lemon wedges for an extra burst of flavor.
Serving and Storage Tips
Serving Suggestions:
- Serve the grilled fish and vegetables over a bed of quinoa, rice, or couscous for a complete meal.
- Pair with a light yogurt-based sauce or tzatziki for added creaminess.
- Enjoy with a side of garlic bread or roasted potatoes for a heartier meal.
Storage Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes or in a pan over medium heat.
- Freezing: Freeze grilled fish separately from vegetables for up to 1 month. Thaw overnight in the refrigerator before reheating.
Variations
- Spicy Kick: Add red pepper flakes or cayenne pepper to the marinade for extra heat.
- Herb Infusion: Use fresh rosemary or thyme for a different flavor profile.
- Citrus Twist: Substitute lime or orange juice for lemon juice in the marinade.
- Different Fish: Try trout, mahi-mahi, or swordfish for a unique taste.
This grilled fish with vegetables recipe is simple, nutritious, and packed with flavor. Whether you’re cooking for yourself or entertaining guests, it’s a dish that never disappoints. Enjoy! 😋
Would you like more variations or side dish ideas?