Published February 1, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 30 min
Prep Time: 10 min | Cook Time: 20 min
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Serving size: |
1 filet; 3 Tbsp. sauce |
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Calories per serving: |
198 |
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Total Fat 3.0g |
5% |
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Cholesterol 83mg |
28% |
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Sodium 304mg |
13% |
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Serving size: |
1 filet; 3 Tbsp. sauce |
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Calories per serving: |
198 |
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% Daily Value* |
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Total Fat 3.0g |
5% |
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Saturated Fat 0.8g |
4% |
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Cholesterol 83mg |
28% |
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Sodium 304mg |
13% |
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Total Carbohydrate 5.0g |
2% |
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Dietary Fiber 1.0g |
4% |
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Protein 35.0g |
49% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 fennel bulb, sliced
- 6 (6 oz.) tilapia filets
- 1/2 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 2 tsp. orange zest
- 1/2 cup fresh orange juice
- 1/2 cup white wine
- 2 tsp. chopped fresh rosemary
Step by Step:
- Preheat grill to medium-high heat (350° to 400°).
- Grill fennel on a lightly greased grill wok 5 minutes, or until tender.
- Cook orange zest and next 3 ingredients in a small saucepan 5 minutes over medium heat, or until reduced to 3/4 cup. Stir in grilled fennel. Let cool slightly.
- Season fish evenly with salt and pepper. Place fish on a lightly greased grill rack and grill over medium-high heat (350° to 400°) 3 minutes on each side, or just until fish begins to flake with a fork.
- Puree fennel rosemary sauce in a blender until smooth; stir in remaining 1/4 tsp. salt and 1/4 tsp. pepper. Serve immediately with grilled fish.
