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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

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Master List of over 50 Grilling

 
Master List of over 50 Grilling
Image ©
This recipe belongs to the top 10% of the most popular recipes.popular
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $21.85 One serving costs about $21.85 One serving costs about $21.85

$21.85 per serving

2806 people like this recipe

2,806 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,healthy,popular,pescetarian,gluten free,dairy free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:99%

Spoonacular Score: 99%

 

Need a gluten free, dairy free, and pescatarian main course? Master List of over 50 Grilling could be an amazing recipe to try. For $21.45 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 1161 calories, 147g of protein, and 35g of fat each. Many people made this recipe, and 2806 would say it hit the spot. If you have grilled zucchini greek salad, grilled potato packets, grilled salmon burgers, and a few other ingredients on hand, you can make it. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. Try Master Cookie Mix, The Master Mash, and Master Muffin Mix for similar recipes.

Ingredients

Servings:
some
some ahi tuna steak
ahi tuna steak
some
some asparagus
asparagus
some
some caribbean jerk seasoning
caribbean jerk seasoning
some
some cob corn
cob corn
some
some corn
corn
some
some corn
corn
some
some fruit
fruit
some
some green bean pieces
green bean pieces
some
some halibut
halibut
some
some pesto
pesto
some
some fresh polenta
fresh polenta
1 Packets
1 Packets potato
potato
some
some salad mix
salad mix
some
some salmon
salmon
some
some salmon
salmon
some
some fire roasted salsa
fire roasted salsa
some
some sea-salt
sea-salt
some
some thyme
thyme
some
some zucchini
zucchini
some
some zucchini squash
zucchini squash
some ahi tuna steak
some
ahi tuna steak
some asparagus
some
asparagus
some caribbean jerk seasoning
some
caribbean jerk seasoning
some cob corn
some
cob corn
some corn
some
corn
some corn
some
corn
some fruit
some
fruit
some green bean pieces
some
green bean pieces
some halibut
some
halibut
some pesto
some
pesto
some fresh polenta
some
fresh polenta
1 Packets potato
1 Packets
potato
some salad mix
some
salad mix
some salmon
some
salmon
some salmon
some
salmon
some fire roasted salsa
some
fire roasted salsa
some sea-salt
some
sea-salt
some thyme
some
thyme
some zucchini
some
zucchini
some zucchini squash
some
zucchini squash


Instructions

Read the detailed instructions on Pink When

Price Breakdown

Cost per Serving: $21.95
Ingredient
some ahi tuna steak
some asparagus
some caribbean jerk seasoning
some cob corn
some corn
some corn
some fruit
some green bean pieces
some halibut
some pesto
some fresh polenta
some salad mix
some salmon
some salmon
some fire roasted salsa
some thyme
Price
$11.64
$0.02
$0.06
$0.02
$0.50
$0.50
$2.10
$0.37
$11.33
$0.51
$0.16
$1.26
$7.55
$7.55
$0.25
$0.11
$43.91

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Tuna is high in protein and omega-3 fatty acids, but it can also be high in mercury. We recommend trying smaller fish, such as herring, sardines, and mackerel, in place of tuna. With the right recipes, you can get used to the fishier taste. If you really want to stick with tuna, choose light tuna over albacore and limit consumption to about one can a week.

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Tuna's sustainability heavily depends on the fishing spots and methods. Inform yourself about where and how your tuna was caught or choose more widely sustainable options, such as herring, sardines, or mackerel instead.

  • Depending on where it was caught and which fishing methods were used, halibut can be a good sustainable choice of fish.

  • Wild Alaskan salmon is considered the most sustainable choice.

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
1233 Calories
148g Protein
40g Total Fat
67g Carbs
100% Health Score
Limit These
Calories
1233
62%

Fat
40g
63%

  Saturated Fat
7g
46%

Carbohydrates
67g
23%

  Sugar
24g
27%

Cholesterol
336mg
112%

Sodium
945mg
41%

Get Enough Of These
Protein
148g
297%

Vitamin B12
28µg
479%

Selenium
266µg
381%

Vitamin B3
56mg
285%

Vitamin B6
4mg
248%

Phosphorus
1709mg
171%

Vitamin A
6689IU
134%

Vitamin B2
2mg
118%

Vitamin D
17µg
118%

Potassium
3621mg
103%

Vitamin B1
1mg
101%

Vitamin B5
9mg
96%

Magnesium
299mg
75%

Copper
1mg
66%

Folate
183µg
46%

Iron
7mg
42%

Vitamin C
29mg
36%

Fiber
8g
36%

Zinc
5mg
35%

Manganese
0.67mg
34%

Vitamin E
4mg
28%

Vitamin K
17µg
17%

Calcium
147mg
15%

covered percent of daily need