Grilled Cod with Cucumber and Avocado Salad
Grilled cod with cucumber and avocado salad - Light, yet really delicious.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 0.5 g | (0 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,517 mg | (38 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 559 μg | (280 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 82 mg |
Ingredients
Preparation steps
Rinse cod under cold water and pat dry. Sprinkle with 1 tablespoon lemon juice and let stand for 10 minutes.
Meanwhile, chop nuts coarsely and toast in a dry frying pan until golden brown. Place on a plate and let cool.
For the dressing, mix vinegar, remaining lemon juice, salt to taste, 1 pinch of sugar and mustard, then whisk in 3 tablespoons of oil. Rinse cucumber, pat dry and cut into 4 pieces. Shave or cut each piece into thin slices.
Halve avocados, remove seeds, peel and cut flesh into bite-sized pieces. Immediately mix with the dressing and cucumber.
Heat the remaining oil in a grill pan. Pat cod fillets dry and cook on both sides for about 3 minutes over medium heat. Season with salt and pepper.
Arrange fish fillets with salad on 4 plates. Rinse limes, pat dry, cut in half and put half a lime on each plate. Sprinkled with nuts and serve.
