开云体育

Easy Coleslaw Recipe This Easy Coleslaw Recipe combines fresh, crunchy cabbage, carrots, and red onion with a creamy, tangy dressing. This simple and delicious side dish is perfect for BBQs, picnics, or any meal needing a refreshing crunch. Prep Time15minutes mins Cook Time0minutes mins Chill Time1hour hr Total Time1hour hr 15minutes mins Course: Salad, Side Dish Cuisine: American Keyword: coleslaw, coleslaw recipe 开云体育s: 6 Calories: 312kcal Author: Joanna Cismaru Ingredients For the Coleslaw: 8 cups green cabbage finely shredded 1 cup carrots grated ? cup red cabbage finely shredded (optional) ? cup red onion finely sliced For the Dressing: 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons sugar 1 tablespoon Dijon mustard 1 teaspoon celery salt ? teaspoon salt ? teaspoon black pepper Instructions In a large bowl, combine the green cabbage, carrots, red cabbage (if using), and red onion. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, salt, and black pepper until smooth and well combined. Pour the dressing over the cabbage mixture. Toss to coat all the vegetables evenly with the dressing. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill. Before serving, toss the coleslaw again to redistribute the dressing. Serve chilled as a side dish to your favorite BBQ, sandwiches, or burgers. Notes Use fresh cabbage for the crunchiest coleslaw. Swap some or all of the mayo with Greek yogurt for a lighter option. Adding red cabbage makes it look colorful and adds extra crunch. Let the coleslaw chill for at least an hour so the flavors blend nicely. Keep leftovers in the fridge in an airtight container for up to 3 days.Nutrition 开云体育: 1serving | Calories: 312kcal | Carbohydrates: 14g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 783mg | Potassium: 281mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3765IU | Vitamin C: 41mg | Calcium: 56mg | Iron: 1mg Source: Jo Cooks ~~~~~ Rhonda in MO

Shredded Buffalo Chicken Sandwiches (Slow Cooker) Slow cooked, shredded chicken in a spicy Buffalo sauce, served on sandwich buns with Ranch dressing. Prep Time10minutes mins Cook Time6hours hrs Total Time6hours hrs 10minutes mins Course: Main Dishes Cuisine: American 开云体育s: 6 servings Calories: 529kcal Author: Danelle Ingredients 6 boneless skinless chicken breasts 1 12 oz. bottle buffalo wing sauce 2 tablespoons ranch mix seasoning 2 tablespoons butter 6 hamburger buns 6 slices cheddar cheese Ranch or blue cheese dressing Instructions Place chicken breasts in lightly greased slow cooker. In medium bowl, combine the buffalo wing sauce and ranch seasoning. Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours. Shred chicken breasts in the slow cooker. Stir in butter until melted. Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes. Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing. Source: Let's Dish ~~~~~ Rhonda in MO

Garden Veggie Pasta Salad This classic macaroni salad, with a mayonnaise and vinegar based dressing, is loaded with fresh vegetables and herbs. Perfect for summer potlucks and barbecues. Prep Time20minutes mins Cook Time10minutes mins Total Time30minutes mins 开云体育s: 10 -12 servings Author: Danelle Ingredients 1 cup mayonnaise 1/4 cup white wine vinegar 2 tablespoons Dijon mustard 2 teaspoons salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 1-2 tablespoons sugar 1 cup finely diced celery 1 red bell pepper diced 3/4 cup grated carrot 3-4 green onions chopped 1 small jalapeno pepper seeded and finely diced 3 tablespoons fresh chopped parsley 3 tablespoons fresh chopped dill 1 16 oz. package uncooked elbow macaroni Instructions In a large bowl, whisk together mayonnaise, vinegar, Dijon mustard, salt, black pepper, cayenne pepper and sugar until smooth. Stir in celery, bell pepper, carrot, onions, and jalapeno. Refrigerate while you prepare the pasta. Cook macaroni according to package directions. Rinse in a colander under cold water; drain well. Add macaroni to mayonnaise and vegetable mixture and toss to coat well. Cover with plastic wrap. Refrigerate at least 4 hours or, or overnight. Before serving, taste and adjust seasoning, and add more mayonnaise, as needed. Source: Let's Dish ~~~~~ Rhonda in MO

Slow Cooker Barbecue Cola Chicken This super simple shredded barbecue chicken is the perfect easy meal for those busy week nights! Prep Time5minutes mins Cook Time4hours hrs Total Time4hours hrs 5minutes mins Course: Main Dishes Cuisine: American 开云体育s: 6 -8 servings Calories: 290kcal Author: Danelle Ingredients 2 pounds boneless skinless chicken breasts 1 lemon cut into quarters 1 onion cut into chunks 1 cup barbecue sauce plus more for serving 1 12 oz. can Coke 2 cloves garlic minced Salt and pepper to taste Hamburger buns for serving Instructions Place chicken, lemon, onion, barbecue sauce, cola and garlic in a lightly greased slow cooker. Cover and cook on low for 4-5 hours. Shred chicken with two forks. Season with salt and pepper, to taste. Serve on hamburger buns with extra barbecue sauce, if desired. Nutrition 开云体育: 1g | Calories: 290kcal | Carbohydrates: 24g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 517mg | Fiber: 1g | Sugar: 18g Source: Let's Dish ~~~~~ Rhonda in MO

Lemon Berry Fruit Salad This simple fruit salad is loaded with fresh berries and tossed with lemon curd and fresh mint for a refreshing summer salad that's perfect for warm weather. Prep Time15minutes mins Total Time15minutes mins 开云体育s: 8 servings Author: Danelle Ingredients 6-7 cups assorted fresh berries 2 cups fresh diced pineapple or chopped peaches 1/3 cup lemon curd 1/4 cup fresh mint leaves freshly chopped Instructions Add fresh berries and pineapple to a large bowl and gently toss with lemon curd. Add fresh mint and toss to mix well. Source: Let's Dish ~~~~~ Rhonda in MO

Strawberry Buttermilk Pie A classic Southern buttermilk pie meets a fresh glazed strawberry pie in this delightful dessert mash-up that's perfect for spring and summer. Prep Time20minutes mins Cook Time50minutes mins Total Time1hour hr 10minutes mins 开云体育s: 8 servings Author: Danelle Ingredients For the pie Pastry for one 9-inch pie crust 3 eggs 1/2 cup butter softened 1 1/2 cups white sugar 3 tablespoons flour Pinch of salt 1 cup buttermilk 1 teaspoon vanilla 1 tablespoon lemon juice 2 pints strawberries hulled and halved For the glaze 1/2 cup water 1/2 cup white sugar 1 tablespoon cornstarch 1/2 teaspoon lemon juice 1/4 teaspoon vanilla Instructions Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Roll dough for crust into a 12-inch circle. Press into prepared pan and crimp edges as desired. In a medium bowl, beat eggs with a whisk or electric mixer until frothy. Add butter, sugar, flour and salt and beat until smooth. Stir in buttermilk, vanilla and lemon juice. Pour mixture into crust. Bake for about 60 minutes, or until center if firm and top of pie is golden. Cool completely. Meanwhile, whisk together ingredients for glaze in a medium saucepan. Bring to a boil, whisking constantly, until mixture thickens. Remove from heat and cool to room temperature. Arrange halved strawberries over buttermilk pie base. Pour or brush desired amount of glaze over strawberries. Serve at room temperature. Leftover pie should be refrigerated. Source: Let's Dish ~~~~~ Rhonda in MO

Piquant Grilled Shrimp with Chimichurri Seasoning Piquant Grilled Shrimp with Chimichurri Seasoning is a flavorful dish that will please everyone. It can be served as an appetizer or main dish. Prep Time1hour hour 10minutes minutes Cook Time5minutes minutes Total Time1hour hour 15minutes minutes 开云体育s4 Calories412kcal AuthorSandra Ingredients 2 pounds large raw shrimp peeled and deveined 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons red wine vinegar 1/2 cup fresh Italian parsley leaves 1 large clove garlic peeled and smashed 1/4 teaspoon sea salt 2 cups small Cremini mushrooms stems removed extra-virgin olive oil for brushing 1 cup Spanish olives with pimentos 1/4 cup capers drained fresh cilantro leaves roughly chopped, for garnish lemon wedges for garnish Chimichurri Spice Mix 2 tablespoons smoked Spanish paprika 2 tablespoons sea salt 1 tablespoon black pepper 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 teaspoon red pepper flakes 1 teaspoon ground cumin Instructions Thoroughly combine all spice mix ingredients. This will make almost 1/2 cup of seasoning. Store in a small container or jar. Place shrimp in a shallow glass dish. Toss with 1-2 tablespoons of Chimichurri spice mix to coat. Cover with plastic wrap and refrigerate for at least 1 hour, up to 12 hours. Meanwhile, combine 1/4 cup olive oil, lemon juice, red wine vinegar, parsley, garlic, and salt in a food processor or blender and pulse to combine. Combine shrimp and a small amount of the sauce until coated, reserving the rest for dipping. Thread shrimp on metal skewers or wooden skewers that have been soaked in water. Preheat grill. Grill shrimp about 3 minutes per side or until they just turn pink. Brush mushroom caps with olive oil and season with a little of the spice mix. Grill until cooked thru; cool slightly and cut in halves. Remove shrimp from skewers and divide amongst 4 small plates. Combine olives with capers and a little extra-virgin olive oil and spoon onto shrimp. Add mushrooms to plates and garnish with cilantro and lemon wedges. Season remaining parsley sauce with Chimichurri Spice Mix and serve as a dipping sauce. Nutrition Calories: 412kcal | Carbohydrates: 4g | Protein: 48g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 571mg | Sodium: 3324mg | Potassium: 398mg | Fiber: 2g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 21.5mg | Calcium: 368mg | Iron: 5.9mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Sweet Maple Barbecue Chicken Kabobs With a touch of caramelized sweetness, this takes your traditional barbecue sauce and elevates it to a whole new level. Prep Time10minutes minutes Cook Time15minutes minutes Total Time25minutes minutes 开云体育s6 Calories403kcal AuthorSandra Ingredients 2 pounds chicken tenders 1 cup brown sugar packed 1 cup ketchup 1/4 cup red wine vinegar 1/4 cup water 1/4 cup pure maple syrup plus a little more if desired 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 2 teaspoons Paprika 1-1/2 teaspoons kosher salt 1 teaspoon black pepper Instructions Marinade Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way. If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames. I completely soak my skewers for at least 30 minutes. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers. Kabobs Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up. Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes. Remove from grill and serve immediately. Or cover with foil and serve later. Great to serve with grilled corn on the cob, cornbread – my favorite Sweet Jalapeno Cornbread and coleslaw. Use the leftovers the next day for a grilled chicken salad. Notes Total time does not include the time to marinade.Nutrition Calories: 403kcal | Carbohydrates: 57g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 773mg | Potassium: 816mg | Fiber: 1g | Sugar: 53g | Vitamin A: 583IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Sweet & Tangy Barbecue Meatballs Sweet & Tangy Barbecue Meatballs - Ready in 30-minutes and made with a few simple ingredients, they make a great appetizer or even as dinner a meatball subs. Prep Time5minutes minutes Cook Time25minutes minutes Total Time30minutes minutes 开云体育s12 Calories310kcal AuthorSandra Ingredients 1 1/2 cups barbecue sauce 1/2 orange marmalade 14 ounce can whole berry cranberry sauce 32 ounce package frozen meatballs 64 count (1/2 ounce size) Instructions In a large cooking pot add the barbecue sauce, orange marmalade and whole cranberry sauce, stir to combine. Cook over medium heat until mixture comes to a slow boil. Add meatballs and stir to coat. Reduce heat to medium-low and cover pot. Cook for 15 minutes. Keeping the meatballs over the heat, remove the lid and stir sauce and meatballs. Cook for another 10 minutes to allow sauce to thicken over the meatballs. Remove from heat and serve. I love to serve these as an appetizer, but if serving as a meal serve with rice and cilantro as a garnish. Notes Recipe adapted from Spicy Cranberry Barbecue MeatballsNutrition Calories: 310kcal | Carbohydrates: 27g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 419mg | Potassium: 308mg | Sugar: 24g | Vitamin A: 100IU | Vitamin C: 1.4mg | Calcium: 24mg | Iron: 1mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Slow Cooker Chipotle Barbecue Chicken This Slow Cooker Chipotle Barbecue Chicken is a family favorite. The smoky heat from the chipotle and the sweetness from the BBQ sauce makes a great combo. Prep Time10minutes minutes Cook Time3hours hours Total Time3hours hours 10minutes minutes 开云体育s8 -10 Calories209kcal AuthorSandra Ingredients 18 ounce bottle of barbecue sauce I used Baby Ray's original 1 teaspoon chipotle chili powder 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds chicken breast Instructions Place your crockpot on low, add chicken. Then mix all of the rest of the ingredients together and pour sauce mixture over the top of the chicken. Then toss the chicken to coat. Cook on low for 4 to 6 hours, or high for 2 to 3 hours, until the chicken is falling apart and tender. Serve with bread, naan, over rice, on top of a salad, even rolled up in a tortilla, so many things to do with this amazing Slow Cooker Chipotle Barbecue Chicken. Nutrition Calories: 209kcal | Carbohydrates: 26g | Protein: 18g | Fat: 2g | Cholesterol: 54mg | Sodium: 905mg | Potassium: 467mg | Sugar: 21g | Vitamin A: 340IU | Vitamin C: 1.4mg | Calcium: 25mg | Iron: 0.9mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Southwest Barbecue Chicken Kabobs Southwest Barbecue Chicken Kabobs are delicious. Marinated in a homemade Southwest barbecue sauce and grilled on skewers with fajita vegetables. Prep Time30minutes minutes Cook Time10minutes minutes Total Time40minutes minutes 开云体育s6 Calories537kcal AuthorSandra Ingredients Southwestern Barbecue Sauce 1 jalape?o peppers finely chopped 2 tablespoons canola oil 4 garlic cloves finely chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon cayenne pepper 2 teaspoons ground coriander 2 cups ketchup 1/4 cup fresh lime juice 1/4 cup brown sugar Kabobs 4 lbs O Organics? Boneless Skinless Chicken Breasts 1 large red onion 1 large red pepper 1 large green pepper 1 large orange pepper Instructions Make the Southwestern Barbecue Sauce by combining all of the ingredients into a large mason jar. Twist on the lid to the jar and shake vigorously to combine. Place barbecue sauce in the refrigerator until ready to use. Prepare peppers and onion for the kabobs. To chop the peppers, I cut it in half and remove the core and stem, then cut the two halves into thirds. Cut each third into thirds as well. I do the same for the onions. Prepare the chicken into 1-2-inch cubes: Cut the chicken breast into 1-inch slices, then each slice cut into 1-inch cubes. Add the chicken and 1 cup of the southwestern barbecue sauce into a Ziplock bag and toss the chicken to combine with the sauce. Set the chicken, sealed in the Ziplock, in the refrigerator for 1-2 hours. Place the remaining barbecue sauce back in the refrigerator. Using a skewer, I prefer metal ones, add 2-pieces of chicken and push to the bottom of the skewer. Then add one green pepper square, 1-2-pieces of onion and one red or orange pepper piece. Repeat the sequence until you reach the top of the skewer, making to sure to push the chicken and vegetables closely together. Once completed, set kabob on a plate and repeat with the remaining chicken, onions, and peppers. Heat gas or charcoal grill to medium heat. Place chicken on grill and cook for 3 minutes with the lid shut. Then rotate the kabob to cook on the opposite side and baste with remaining southwestern barbecue sauce. Cook another 3 minutes. At this point, check the chicken to see how it’s cooking. To know if the chicken is done, the juices should be clear. Grill Tip: My husband swears by a digital meat thermometer. He pulls off all our chicken between 155 and 158 degrees and lets it rest for a few minutes (which brings the final temperature up to 160-165. It turns out super juicy and just right. If not done, baste the chicken again with the barbecue sauce continue to cook for another 3-minutes on a side you haven’t cooked yet. Repeat until done. My chicken kabobs take from anywhere to 9-12 minutes. Remove the kabobs from the grill once completely cooked and serve immediately. If I am serving these to the kids, I will remove the chicken and veggies from the skewers so don’t burn themselves or use the skewers as weapons at the table. Notes Barbecue Sauce adapted from Pampered ChefNutrition Calories: 537kcal | Carbohydrates: 35g | Protein: 66g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 193mg | Sodium: 1104mg | Potassium: 1516mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1690IU | Vitamin C: 40.4mg | Calcium: 54mg | Iron: 2.3mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Grilled Tilapia Grilled Tilapia is an easy and healthy dinner ready in under 15 minutes with just a few ingredients. It's the perfect summer cookout dish. Yield6 开云体育s Prep Time5minutes minutes Cook Time10minutes minutes Total Time15minutes minutes CourseDinner CuisineAmerican AuthorSabrina Snyder Ingredients ?6 tilapia fillets ?1 tablespoon olive oil ?1 teaspoon kosher salt ?1/2 teaspoon coarse ground black pepper ?1/4 teaspoon garlic powder ?1/4 teaspoon paprika ?1 lemon , cut into wedges Instructions Heat grill on medium-high heat. Coat the filets in olive oil. In a small bowl mix the salt, black pepper, garlic powder and paprika. Sprinkle over the filets. Place onto direct heat on the grill for 4-5 minutes on each side. Serve with lemon wedges. Nutrition Calories: 186kcal | Carbohydrates: 1g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 476mg | Potassium: 524mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg Source: Dinner, then Dessert ~~~~~ Rhonda in MO

Grilled Chicken Salad A refreshing, fully loaded, summery salad! Includes marinated grilled chicken breast, tender romaine lettuce, bright red onion, crisp salty bacon, charred grilled corn, vibrant fresh tomatoes, tangy feta, and creamy avocado. 开云体育s: 5 Prep40minutes minutes Cook12minutes minutes Ready in: 52minutes minutes Ingredients Dressing 3/4 cup olive oil 1/3 cup fresh lemon juice 3 Tbsp finely chopped fresh parsley 1 tsp dried oregano 1 Tbsp dijon mustard 1 Tbsp honey 2 tsp minced garlic 1 tsp each salt and black pepper, then more to taste Salad 1 1/4 lbs. boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 2 ears fresh corn, husked 1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner 6 slices bacon, cooked and chopped* 1 1/2 cups grape tomatoes, halved 1/3 cup thinly sliced red onion 1 avocado, sliced 2/3 cup crumbled feta cheese Instructions In a medium mixing bowl whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey and garlic. Season with 1 tsp black pepper (don't add salt yet). Whisk again then scoop out 1/3 cup of the dressing mixture and pour into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken, seal bag while pressing out excess air. Rub dressing over chicken, transfer to fridge to marinate for 1 to 4 hours. Season remaining dressing mixture with salt to taste, transfer dressing to an airtight container and chill until ready to serve salad (if olive oil solidifies let rest at room temperature for 30 minutes). Preheat a gas grill over medium-high heat to 450 degrees. Grill chicken about 5 to 6 minutes per side (with grill lid closed) until internal temperature of chicken registers 165°F on an instant read food thermometer. Also grill corn about 10 minutes until lightly charred, turning occasionally. Let chicken cool 20 minutes before slicing into bite size pieces. Cut corn kernels from cobs. To a large salad bowl or 5 individual serving plates, layer together Romaine lettuce, grilled chicken, corn, bacon, tomatoes, red onion, avocado, and feta cheese. Shake dressing then pour over salad and gently toss. Serve right away. Notes *I recommend cooking the bacon in the oven on a foil lined or parchment paper lined, rimmed baking sheet at 400F° until just crisp (about 10 to 20 minutes depending on thickness). Cook in a single layer (you can scrunch pieces up a bit to fit). I like to just cook the whole package of bacon then you have leftover for breakfast or sandwiches the next day. Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Halibut Grilled Halibut is a healthy and delicious dinner option cooked to tender, juicy perfection and served with parsley and lemon wedges. Yield4 开云体育s Prep Time5minutes minutes Cook Time12minutes minutes Total Time17minutes minutes CourseDinner CuisineAmerican AuthorSabrina Snyder Ingredients ?4 halibut filets , de-skinned and de-boned (6 ounces) ?1 teaspoon kosher salt ?1/2 teaspoon coarse ground black pepper ?1/4 cup olive oil , divided ?1 lemon , cut into wedges ?2 tablespoons fresh parsley , minced Instructions Season halibut with salt and black pepper Brush half the olive oil on the top and sides. Heat grill on high heat. Add halibut top side down, cook 2 minutes. Turn 90 degrees to make an x pattern and cook for 2 minutes. Flip, cook for 4 minutes. Brush with remaining olive oil and cook for 4 minutes on each side. Serve with lemon wedges and fresh parsley garnished on top. Nutrition Calories: 277kcal | Carbohydrates: 1g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 698mg | Potassium: 762mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 284IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg Source: Dinner, then Dessert ~~~~~ Rhonda in MO

~~~~~ Rhonda in MO