Grilled Salmon With Rosemary (South Beach Phase I)

“A delicious, Phase-1-Friendly dinner for fellow South Beachers! From page 204 of "The South Beach Diet" guidebook.”
READY IN:
22mins
SERVES:
4
YIELD:
4 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
  2. To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
  3. To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" thickness. If the fish is more than 1" thick, gently turn it through broiling.
  4. To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.

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