4 Serves
35 Mins
Preheat your grill to 175°C.
Toss the white fish fillets and lemon slices in olive oil to coat them thoroughly.
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Vitamin K
49 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
139 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
374 mg / 1,250 mgPotassium
797 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Arrange three lemon slices on the bottom of the grill basket for each fillet. Top with fresh cilantro leaves, a few dots of sriracha, kosher salt, and black pepper.
Place the fish fillet on top of the lemon layer. Season with minced garlic, more cilantro, additional sriracha, salt, and pepper. Cover with three more oiled lemon slices and secure the grill basket.
Place the grill basket on the preheated grill and cook with the lid partially down for 8 to 10 minutes.
Flip the basket and continue to cook for another 5 to 8 minutes until the fish is opaque and flakes easily with a fork.
Remove from the grill and allow the fish to rest for a few minutes before serving.
35
g15
g31
g
Italian