Welcome to another edition of Foodie Friday! We’re grillin’ & chillin’ into the weekend with this delicious and beautiful recipe. If tilapia isn’t your thing perhaps choose the type of fish you prefer. With it being so hot here in San Diego, there’s nothing like grilling dinner outside in the evening when it starts to cool off. Here is a delicious, healthy and kidney friendly recipe we’ve found from our friends at the Kidney Nutrition Institute and we hope you can try! It’s the flavorful star of the meal that is high in protein but low in sodium, potassium, and phosphorus. Enjoy with a side salad or a side of grains for a filling meal.
Ingredients
- 4 tilapia filets about 6 oz each
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3/4 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
Instructions
- Prepare your grill for medium heat and lightly oil your grill grate.
- Pat fish dry.
- Combine seasoning together and coat fish evenly.
- Grill for about 3 minutes per side, or until the fish flakes easily with a fork.
- Garnish with cilantro and serve with red pepper pico de gallo
Check out the original recipe for notes and nutritional information.
Source: Kidney Nutrition Institute
