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Grilled Rockfish with Asparagus

June 4, 2019
Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated


4 (6 oz) rockfish fillets
2 Tbsp extra virgin olive oil
2 lemons, zested & juiced
6 cloves garlic, peeled & thinly sliced
4 plum tomatoes, peeled, seeded, & large diced
2 Tbsp capers
8 artichokes, quartered
3 oz Kalamata black olives, pitted
1 tablespoon basil leaves, julienned
1 bunch asparagus
Kosher salt & pepper, to taste

Directions for Fish
  1. Preheat grill.
  2. Season rockfish fillets with 1 Tbsp extra virgin olive oil, salt, and pepper.
  3. Place rockfish skin-side down on the grill and cook for 3-4 minutes on each side.
Directions for Sauce
  1. Over medium heat, add 1 Tbsp extra virgin olive oil.
  2. When oil perfumes, add garlic. Sauté for 1 minute.
  3. Add tomatoes, capers, artichokes, and black olives. Add salt & pepper.
  4. Remove from heat and toss in basil and lemon zest.
Directions for Asparagus
  1. Blanche the asparagus and grill over high heat for 1 minute on each side.
  2. Squeeze the freshly juiced lemon over the dish.
4 servings (about 4-6 oz. each)

Calories: 227 Fat: 8.6g
Saturated Fat: 1.1g
Cholesterol: 40mg
Sodium: 447.7mg
Protein: 23.3g
Carbohydrate: 11.2g
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