Low Sodium Grilled Seabass with Lemon Herb Marinade
Elevate your seafood game with this vibrant and heart-healthy Low Sodium Grilled Seabass with Lemon Herb Marinade. Featuring tender seabass fillets infused with a zesty blend of lemon juice, olive oil, garlic, and fresh herbs like parsley and thyme, this dish is packed with flavor while keeping the sodium in check. A touch of black pepper and red pepper flakes adds just the right amount of spice, while lemon zest enhances the citrusy aroma. Quick to prepare and boasting only 20 minutes of prep time, these perfectly grilled fillets are served atop crisp, mixed salad greens and paired with lemon wedges for a light yet satisfying meal. Whether you're looking for a healthy weeknight dinner or a sophisticated option for entertaining, this low-sodium recipe delivers on taste, nutrition, and simplicity.
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Recipe Information
Ingredients
- 4 medium fillets Seabass fillets
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 0.5 teaspoon Red pepper flakes
- 4 cups Mixed salad greens
- 4 wedges Lemon wedges
Instructions
Rinse the seabass fillets under cold running water and pat dry with paper towels. Set aside.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, chopped thyme, black pepper, lemon zest, and red pepper flakes to create the marinade.
Place the seabass fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Ensure the fillets are well coated. Marinate in the refrigerator for at least 15 minutes, but no more than 30 minutes.
Preheat the grill to medium-high heat.
Remove the fillets from the marinade and place them on the grill. Reserve the remaining marinade.
Grill the fillets for approximately 4-5 minutes on each side, or until the fish flakes easily with a fork and is opaque throughout.
While grilling, brush the fillets with the reserved marinade once or twice to retain moisture and flavor.
Serve the grilled seabass on a bed of mixed salad greens with a lemon wedge on the side for a refreshing, zesty touch.
Optional: Garnish with additional fresh parsley or thyme if desired.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.9 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
