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Grilled Scrod with Vegetables
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Grilled Scrod with Vegetables

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 tablespoon olive oil
1 medium zucchini, sliced
1 medium yellow squash
1 red bell pepper
1 pound scrod fillets
Salt and pepper to taste
1 whole lemon
2 tablespoons fresh basil
1/2 stick butter (slice into small pads)
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Let's Make It
1
Add olive oil to medium sauce pan. Add all vegetables and saute for 5 minutes or until golden; set aside.
2
Clean fish and season with salt and pepper to taste. Place fish on individual sheets of aluminum foil. Cut lemon so that the juice is extracted easily. Squeeze lemon onto each individual piece of fish to your liking. Add fresh basil and 1 pad of butter to each piece of fish. Then top with vegetables.
3
Wrap each piece of fish and refrigerate for 1 hour.
4
Cook on grill for 20 to 30 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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