Basil Pepper Fish with Grilled Vegetable Relish
This basil pepper fish has grilled white fish over garlicky white bean and tomato rice, topped with a grilled zucchini and pepper relish tossed with greens and lemon vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 4 mild white fish fillets, about 1 1/2 lb total, such as cod, haddock, or tilapia
- Olive oil cooking spray
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium zucchini, sliced into long planks
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 1/2 red onion, cut into thick slices
- 2 cups baby arugula or mixed greens, chopped
- 1/2 cup chopped fresh basil, divided
- 3 tablespoons lemon vinaigrette
- 2 cups cooked brown rice
1 teaspoon minced garlic - 1 (15 oz) can white beans, drained and rinsed
- 1 cup chopped tomatoes
Instructions
1. Spray the fish fillets with olive oil cooking spray and season both sides with kosher salt and black pepper.
2. Heat a grill pan over medium high heat and grill the fish 3 to 4 minutes per side, until opaque and marked, then set aside.
3. Grill the zucchini, red and yellow bell peppers, and red onion until charred and tender, about 3 minutes per side.
4. Chop the grilled vegetables and place them in a bowl.
5. Add the chopped greens and basil and toss with the lemon vinaigrette to make the relish.
6. In a large bowl, combine the cooked rice, minced garlic, white beans, chopped tomatoes, and remaining chopped basil, tossing to mix.
7. Divide the rice among plates.
8. Top each plate with a grilled fish fillet.
9. Spoon the grilled vegetable relish over the fish.
10. Serve right away.
Notes
Use any mild white fish such as cod, haddock, or tilapia.
Let the grilled vegetables cool slightly before chopping the relish.
The rice and relish are great cold, so leftovers make an easy lunch.