This recipe cooks up fast, perfectly designed for the hot days of Summer
Instead of grilling this recipe in a pan, you can cook the skewers under the broiler.
1/2 cup fresh orange juice (about 2 oranges)
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh cilantro
2 tablespoons rice vinegar
1 to 2 tablespoons low-sodium soy sauce (according to taste)
1 tablespoon vegetable oil
2 teaspoons grated orange rind
1 minced hot red chile (optional)
1 pound large shrimp, peeled and deveined
2 oranges, peeled, cut in half and quartered
Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes.
Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 (8-inch) skewers.
Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.
8 Servings (1 Skewer each) – 104 Calories, 12 g protein, 7 g carbs, 3 g fat
Try this “Fish on the Grill” made with teriyaki marinade — perfect for Summer-time!
2 lb. halibut steaks or fillets, 3/4″ to 1″ thick (or striped bass, cod, or swordfish)
2 tablespoons butter or margarine, melted
3 tablespoons reduced-sodium soy sauce
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon Worcestershire
1 tablespoon minced fresh ginger or 1/2 teaspoon ground ginger
1 clove minced garlic
1/8 teaspoon pepper
Vegetable oil cooking spray
Rinse fish and pat dry, cut into 6 equal pieces if necessary. In a shallow dish, stir together butter, soy sauce, lemon juice, sugar, Worcestershire, ginger, garlic, and pepper. Add fish and turn to coat. Cover and refrigerate for 1 to 2 hours, turning occasionally.
Prepare BBQ grill, heating to medium-high (or, a solid bed of hot coals with grill positioned 4 to 6 inches above). Coat grill with cooking spray and place fish on grill; cook with cover closed, 8 to 10 minutes, turning once, until fish is just opaque but still moist in thickest part (cut to test).
6 Servings – 194 Calories, 32 g protein, 2 g carbs, 6 g fat, 266 mg salt
A great “Fish on the Grill” recipe for Hot Weather cooking! Serve with a simple simple salad to complement the spicy-sweet salmon.
Note – use 2 t regular chili powder if you can’t find ancho chile powder at your supermarket.
1 teaspoon ancho chili powder
1 teaspoon chili powder
2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon salt
4 (6-ounce) salmon fillets w/ skin on
1 teaspoon maple syrup
Prepare BBQ grill, heating to medium. In a bowl, mix first 5 ingredients for the rub. Sprinkle fish with salt; rub with the paprika mixture. Coat grill with cooking spray and place fish on grill; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork. Use a spatula to separate fish from its skin after grilling.
4 Servings – 286 Calories, 37 g protein, 3 g carbs, 13 g fat, 670 mg salt
Delicious served with 1/2 cup quinoa & chopped kale mixture, and can also be used as an appetizer. For extra zing, use sesame oil infused with chili pepper.
1/2 C rice vinegar
2T sesame oil
4 t reduced-sodium tamari
1 C pineapple juice concentrate
1/2 t ground ginger
1 t minced fresh garlic
1 lb. boneless skinless chicken breast
1 medium yellow bell pepper
1/2 red onion
8 cherry tomatoes, washed
8 medium mushrooms, washed
8 wooden skewers
Combine marinade ingredients in shallow backing dish and mix well. Soak wooden skewers in water 10 to 15 minutes.
Cut peppers and onions into 1”x1” pieces and set aside. Cut chicken into 1-oz. cubes.
Alternately skewer vegetables and chicken, placing 2 pieces of each vegetable and 2 cubes of chicken on each skewer.
Place kabobs in marinade, turn to coat evenly. Marinate covered for 2 hours in the refrigerator, turning occasionally.
Transfer kabobs to grill or broiler and discard marinade. Cook for 3-4 minutes on each side or until cooked through.
4 Servings (2 Kabobs): 340 Calories, 39 g Carb, 6 g Fat, 32 g Protein, 277 mg Sodium
Here’s an easy and tasty recipe for BBQ-ing on Hot Summer Days!
Prep: 15 min. – Marinate: 4 hrs. – Cook: 14 min.
4 (6-oz.) center-cut loin pork chops (3/4 in. thick)
3 T minced shallots
2 garlic cloves, minced
1 T minced peeled fresh ginger
2 T low-sodium soy sauce
2 T dry white wine
2 T fresh lime juice
1-1/2 t brown sugar
Trim fat from pork. Combine pork and next 7 ingredients in a large zip-top
plastic bag. Seal and marinate in refrigerator 4 hours, turning bag
occasionally. Remove pork from bag, reserving marinade.
Place pork on grill rack coated with cooking spray; cook 7 minutes on
each side or until done, basting frequently with reserved marinate.
4 Servings: 240 Calories, 5 g Carbs, 12 g Fat, 30 g Protein