Ingredients
1 lemon, for zest/juice
2 tablespoons cilantro, coarsely chopped
1/4 cup plain Greek yogurt
4 teaspoons salt-free garlic-herb seasoning, divided
1 (15-oz) package frozen baby lima beans
1 (8-oz) package tomato trinity mix
1/2 cup water
1 (8.5-oz) package precooked whole grain blend
24 oz white fish fillets (such as haddock, cod, or whiting)
1 teaspoon extra-virgin olive oil
Steps
- Preheat grill. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Chop cilantro (leaves only). Whisk zest, juice, cilantro, yogurt, and 1 teaspoon seasoning until blended.
- Place beans, tomato trinity, and water in microwave-safe bowl; cover and microwave on HIGH for 6–8 minutes or until just tender. Drain bean mixture. Microwave grains following package instructions. Combine bean mixture and grains; stir until blended. Cover and set aside.
- Coat fish with remaining 3 teaspoons seasoning and oil; grill 4–5 minutes on each side or until charred and 145°F. Serve fish over grains topped with yogurt sauce.
Ingredients
1 lemon, for zest/juice
4 limes, for zest/juice
2 cloves garlic, finely chopped
2 tablespoons cilantro, coarsely chopped
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 cups beet spirals (about 12 oz)
Large zip-top bag
4 cups zucchini spirals (about 1 lb)
Steps
- Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Squeeze limes for juice (4 tablespoons). Chop garlic and cilantro (leaves only).
- Whisk zest, juices, garlic, cilantro, oil, salt, and pepper until blended. Place beets in bag; add juice mixture and shake to coat. Let stand at least 20 minutes to marinate, tossing often.
- Place zucchini in large bowl; add beet mixture and gently toss to tangle. Serve.