Grilled Cod with Cucumber and Avocado Salad

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Grilled Cod with Cucumber and Avocado Salad

Grilled cod with cucumber and avocado salad - Light, yet really delicious.

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
464
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie464 cal.(22 %)
Protein45 g(46 %)
Fat28 g(24 %)
Carbohydrates0.5 g(0 %)
Sugar added1 g(4 %)
Roughage6.1 g(20 %)
Vitamin A0.1 mg(13 %)
Vitamin D6.2 μg(31 %)
Vitamin E6.3 mg(53 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin16 mg(133 %)
Vitamin B₆0.7 mg(50 %)
Folate68 μg(23 %)
Pantothenic acid1 mg(17 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C17 mg(18 %)
Potassium1,517 mg(38 %)
Calcium108 mg(11 %)
Magnesium101 mg(34 %)
Iron1.6 mg(11 %)
Iodine559 μg(280 %)
Zinc2 mg(25 %)
Saturated fatty acids5.3 g
Uric acid278 mg
Cholesterol82 mg

Ingredients

for
4
Ingredients
4 Cod (about 200 grams)
3 Tbsps lemon juice
2 Tbsps Peanuts (30 grams)
2 Tbsps White vinegar
salt
1 pinch sugar
½ tsp medium hot Mustard
4 Tbsps olive oil
1 Cucumber
2 Avocados
peppers
2 Limes
How healthy are the main ingredients?
olive oilMustardsugarPeanutssaltCucumber

Preparation steps

1.

Rinse cod under cold water and pat dry. Sprinkle with 1 tablespoon lemon juice and let stand for 10 minutes.

2.

Meanwhile, chop nuts coarsely and toast in a dry frying pan until golden brown. Place on a plate and let cool.

3.

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.

4.

Halve avocados, remove seeds, peel and cut flesh into bite-sized pieces. Immediately mix with the dressing and cucumber.

5.

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.

6.

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.