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Ingredients
- 2 whl Perch - (15 ounce ea) gutted and scaled Kosher salt Freshly grnd black pepper Extra virgin olive oil for grilling
- 10 sprg Fresh sage
- 3 x Italian tomatoes split lengthwise, oiled and seasoned with salt and pepper
- 6 slc Zucchini oiled, and seasoned with salt and pepper
- 1 Tbsp. Extra virgin olive oil
Directions
- Preheat the grill.
- Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of sage into the cavity of each perch. Place the perch on the grill and cook for 4 min, flip and place the tomatoes and zucchini on the grill. Cook for 4 min, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with extra virgin olive oil.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 2 servings | |
| Calories 146 | |
| Calories from Fat 75 | 51% |
| Total Fat 8.58g | 11% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 38mg | 2% |
| Potassium 268mg | 8% |
| Total Carbs 6.07g | 2% |
| Dietary Fiber 4.0g | 13% |
| Sugars 0.17g | 0% |
| Protein 12.7g | 20% |
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