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Ingredientes
- 1/4 c. chicken broth
- 2 c. corn kernels (2 ears)
- 1 sm red bell pepper, cored, seeded and minced
- 1/4 tsp grnd cumin
- 1/4 c. minced scallions
- 6 x pimiento-stuffed olives, sliced
- 1/2 tsp salt, divided
- 1 lb cod fillet
- 1/8 tsp pepper
- 1/8 tsp paprika
- 4 x lemon wedges
Direcciones
- Heat broth in medium-size non-stick skillet. Add in corn, bell pepper and cumin, cook over medium-high heat for 5 min. Remove from heat, stir in scallions, olives and 1/4 tsp. salt. Set aside.
- Spray grill grid with extra virgin olive oil cooking spray, spray fish with cooking spray.
- Season with remaining salt, pepper and paprika. Place fish on grid over pre-heated grill. Cook for 8 min or possibly till white, hard and cooked through.
- To serve, place fish on 4 plates, top each with vegetables and add in a lemon wedge.
- Makes 4 servings. Serve a small green salad along with this.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 12 | 8% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 380mg | 16% |
| Potassium 709mg | 20% |
| Total Carbs 15.01g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.26g | 2% |
| Protein 22.46g | 36% |
