Grilled Fish Skewers
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 189 mg | (199 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams redfish fillet
- 1 sprig rosemary
- 1 bunch parsley
- 4 Tbsps balsamic vinegar
- 3 Tbsps olive oil
- 1 pinch sugar
- salt
- freshly ground pepper
- 3 yellow Bell pepper
- 1 onion
- 8 Cherry tomatoes
- 16 pitted, black Olives
- Wooden skewer
- Parchment paper
Preparation steps
1.
Rinse fish in cold water, pat dry and cut into bite-sized pieces. Rinse herbs and shake dry. Pluck off leaves and chop finely. Whisk vinegar with oil and season with herbs, sugar, salt and pepper. Place fish into a shallow dish and baste with marinade. Rinse and halve bell peppers, remove seeds and ribs, cut into large diamonds.
2.
Peel onion and cut into wedges. Rinse and halve tomatoes. Line baking sheet with parchment paper and thread drained fish cubes, vegetables and olives on skewers. Brush with marinade and arrange on a baking sheet. Grill for about 10 minutes, turning once. Arrange on plates and serve.
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