Recipe: Grilled Tilapia with Asian Red Lentils and Kale

2 Servings

Ingredients
1/2 lb fresh tilapia fillet cut about 1/2 inch thick
1 tablespoon soy sauce
1 T mirin
1 clove garlic, minced
1/2 t finely grated fresh ginger
1/2 t dark sesame oil
1/2 C red lentils
1 C low-salt chicken broth
2 C packed, sliced kale
1 T water
1 t sesame seeds, optional

Prepare charcoal or gas grill.
Place fish on a shallow plate.
Combine soy sauce, mirin, garlic, ginger, and sesame oil in bowl. Mix well.
Pour mixture over fish, turning to coat.
Let stand 10 minutes to 1 hour.
Meanwhile, combine lentils and broth in a large, deep skillet. Bring to a boil over high heat. Reduce heat and simmer uncovered 10 minutes, stirring occasionally.
Add kale to lentils. Cover and simmer for 5 minutes or until lentils and kale are tender, stirring once.
Grill fish over medium-high heat for 3-4 minutes (reserve marinade).
Transfer marinade to small saucepan and add 1 T of water. Bring to a boil and boil gently for 30 seconds.
Spoon lentil mixture on serving plates. Top with fish. Sprinkle with sesame seeds if desired and drizzle with boiled marinade.

Nutritional information per serving
Calories: 174
Fat: 3.2
Cholesterol: 65.8 milligrams
Fiber: .2 grams
Carbohydrates: 6.9 grams
Protein: 35 grams
Sodium: 582 milligrams
Potassium: 314