By Mayo Clinic Staff

Dietitian's tip:

Serve the grouper over herb-flavored couscous with a side of steamed green beans. For another variation, serve the fish with fresh pineapple slices that have been slightly browned on the stove or grill.

Number of servings

Serves 2

Ingredients

    1 tablespoon reduced-sodium teriyaki sauce
    1/2 teaspoon minced garlic
    2 grouper fillets, each 4 ounces
    2 lemon wedges
    1/4 teaspoon Italian seasoning

Directions

In a small bowl, whisk together the teriyaki sauce and garlic.

Lightly spray a baking pan with cooking spray. Place the grouper fillets in the pan. Brush the teriyaki marinade on both sides of the fillets. Cover and refrigerate for at least 15 minutes to marinate the fish.

Preheat the broiler (grill). Position the rack 4 inches from the heat source.

Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 5 to 10 minutes. Remove from the broiler. Squeeze 1 lemon wedge over each fillet and then sprinkle with Italian seasoning. Serve immediately.

Nutritional analysis per serving

Serving size :1 fillet

  • Total fat 1 g
  • Calories 114
  • Protein 22 g
  • Cholesterol 42 mg
  • Total carbohydrate 2 g
  • Dietary fiber 0 g
  • Monounsaturated fat < 1 g
  • Saturated fat < 1 g
  • Sodium 220 mg
Sep. 01, 2009