Grilled Fish with Vegetable Topping and Sauce
A light and colorful weeknight dinner: flaky grilled white fish topped with crisp shredded carrots and red cabbage, finished with a creamy yogurt sauce and fresh herbs.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 28g
Ingredients
- 4 filets white fish fillets
- 1 large carrot
- 1 cup red cabbage
- ½ cup plain yogurt
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley
Instructions
- 1
Pat the 4 fish fillets dry and season both sides with the 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Heat 1 tbsp of the olive oil in a grill pan over medium-high. Grill the fish for 3-4 minutes per side, until opaque and flakes easily with a fork.
- 3
While fish cooks, shred the 1 large carrot and 1 cup red cabbage into thin strips.
- 4
In a small bowl, mix the 1/2 cup yogurt with the remaining 1 tbsp olive oil and a pinch of salt to make the sauce.
- 5
Plate the grilled fish, top with the shredded carrot and cabbage, drizzle with the yogurt sauce, and sprinkle with the 2 tbsp chopped parsley. Serve immediately.
Tools you’ll need
- grill pan
- box grater or mandoline
- small bowl
- spatula
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