Directions:
- In a small bowl, stir together the butter, half the shallot, and the shredded lemon peel. Sprinkle with salt and coarsely ground pepper. Set aside.
- Rinse fish; pat dry. Spread each fish open, skin side down. Rub remaining shallot and rosemary onto fish; sprinkle with additoinal salt and pepper and drizzle with lemon juice and oil.
- In a charcoal grill, arrange hot coals in bottom of an uncovered grill. Place a greased 12-inch cast-iron skillet diretctly on coals to preheat. Place fish skin side down and grill for 6 to 8 minutes or until fish flakes easily with a fork. Meanwhile, place tomatoes, cut side up, in skillet next to fish; dot each with 1/4 t of butter mixture. Grill 5 minutes or until tomatoes are heated through.
- Remove skillet and cut each fish in half lengthwise. In a small saucepan melt the remaining butter mixture; serve with fish and tomatoes. Makes 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.91 Kcal (682 kJ) | ||
| Calories from fat | 76.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 13% | |
|---|---|---|---|
| Cholesterol | 57.07mg | 19% | |
| Sodium | 28.72mg | 1% | |
| Potassium | 545.2mg | 12% | |
| Total Carbs | 3.32g | 1% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 16.66g | 33% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 0.9mg | 5% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 104.96 Kcal (439 kJ) | ||
| Calories from fat | 49.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 13% | |
|---|---|---|---|
| Cholesterol | 36.77mg | 19% | |
| Sodium | 18.5mg | 1% | |
| Potassium | 351.25mg | 12% | |
| Total Carbs | 2.14g | 1% | |
| Sugars | 1.4g | 9% | |
| Dietary Fiber | 0.52g | 3% | |
| Protein | 10.73g | 33% | |
| Vitamin C | 8.1mg | 21% | |
| Iron | 0.6mg | 5% | |
| Calcium | 41.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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