Summertime and grilling go hand in hand, and we want to help you embrace the grill while maintaining your healthy lifestyle. Here are some delicious, BBS-friendly grill recipes!

Note: some of these recipes include a marinade, so be sure to plan ahead so you have enough time.

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Grilled Halibut with Cherry Tomato and Corn Salsa

Ingredients

  • 4 halibut filets (6-8 oz. each)
  • 2 tbsp. olive oil
  • Salt
  • Pepper

For the salsa:

  • 1 pint cherry tomatoes
  • 2 ears corn
  • 1 large shallot, minced
  • ¾ cup fresh basil, chopped
  • 2 tablespoons extra virgin olive oil, divided
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • Salt
  • Fresh ground pepper

Instructions

  1. Use a sharp knife to remove the corn kernels from the cob. (Hold the cob vertically and carefully cut straight down.)
  2. Heat 1 tbsp. olive oil in a cast iron skillet. When hot, add the corn and sauté for 8-10 minutes until the corn is tender and well browned. Transfer the cooked corn to a large mixing bowl and let cool to room temperature.
  3. Slice the cherry tomatoes lengthwise and add them to the corn along with the minced shallot and chopped basil.
  4. In a small bowl combine the lemon juice, 1 tbsp. olive oil, and minced garlic. Pour the dressing over your salsa ingredients and gently toss. Refrigerate your salsa for at least 30 minutes to allow the flavors to combine.
  5. While your salsa is cooling, prepare your halibut filets, removing the skin if desired. Rub each filet with ½ tbsp. olive oil and season both sides well with salt and pepper.
  6. Heat your grill over medium heat. When hot, add your filets and cook for approximately 4 minutes on each side or until opaque throughout.
  7. Serve your grilled halibut topped with cherry tomato and corn salsa.

 

Cilantro Lime Chicken with Pineapple Avocado Salsa

Ingredients

  • Juice of 4 limes
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. plus 1 tbsp. chopped fresh cilantro
  • 2 tsp. honey
  • kosher salt
  • 1 lb. boneless, skinless chicken breasts
  • 2 c. chopped pineapple
  • 1 avocado, diced
  • 1/4 red onion, diced
  • Freshly ground black pepper

Instructions

  1. Make marinade by whisking together juice of 3 limes, olive oil, 1/4 cup cilantro, and honey and season with salt.
  2. Add chicken to a large Ziploc bag or baking dish and pour marinade on top. Let marinate in the refrigerator at least 3 hours.
  3. When ready to grill, heat grill to high. Oil grates and add chicken. Grill until charred, 8 minutes per side.
  4. As your chicken cooks, stir together pineapple, avocado, red onion, juice of 1 lime, and remaining tablespoon cilantro. Season with salt and pepper.
  5. Spoon salsa over chicken and serve.

 

Flank Steak Tacos with Cilantro Lime Yogurt Sauce

Ingredients

  • 1 flank steak

For the marinade:

  • 4 teaspoons chili powder
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ cup fresh lime juice
  • 2 teaspoons honey
  • 3 crushed cloves of garlic

For the tacos:

  • 4 cups cabbage, thinly sliced
  • 6 carrots, grated (about 1 cup)
  • One bunch scallions, thinly sliced

For the yogurt sauce:

  • ¾ cup Greek yogurt
  • 3 tablespoons chopped cilantro
  • 3 tablespoons lime juice
  • 1 teaspoon honey
  • 1 pinch salt

Instructions

  1. To marinate the flank steak, first slice shallow diagonal lines about 2 inches apart across both sides of the steak so the marinade can sink in further.
  2. Sprinkle the salt, chili powder, garlic powder, and onion powder equally over both sides of the steak and rub it into the meat.
  3. In a bowl, whisk together lime juice, honey, and salt.
  4. Place the flank steak in a large zip lock bag and pour in the lime mixture.
  5. Close the bag and massage the marinade into the meat for about 10 seconds.
  6. Place in the fridge to marinate for 4 hours (or longer if you desire)
  7. Heat your grill to medium heat.
  8. Grill the flank steak on both sides until the internal temperature reaches 130 degrees – it will continue cooking once you remove it from the heat, so don’t overcook it or it will be tough!
  9. Let the steak rest for at least 5 minutes
  10. Meanwhile, slice your cabbage, scallions, and cilantro. Grate your carrots and set aside.
  11. Make your yogurt sauce by whisking the yogurt, honey, lime juice, cilantro, and salt together in a bowl.
  12. To assemble, place some cabbage and carrots into each tortilla, followed by a few slices of flank steak, the yogurt sauce, and top it off with some green onions.

 

Grilled Cilantro-Lime Sweet Potatoes

Ingredients

  • 3 sweet potatoes
  • Kosher salt
  • Freshly ground pepper
  • 2 tsp finely grated lime zest
  • Pinch of cayenne pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped cilantro

Instructions

  1. Place the potatoes in a large pot of boiling water and cook until fork tender.  Let cool, then slice each potato into eights lengthwise.
  2. Preheat grill to medium heat. Mix 1 tablespoon salt, lime zest, and cayenne pepper in a bowl.
  3. Brush the potatoes with oil and season with salt and pepper.
  4. Place on the grill and grill on all sides until golden brown and cooked through.
  5. Transfer to a plate or platter and sprinkle with lime-salt mixture and chopped cilantro.

We hope you’ll enjoy these recipes. For more healthy recipes, subscribe to the blog and check out the recipe section here!