Grilled Mackerel with Avocado Salad
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
562
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 82.4 μg | (137 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,313 mg | (33 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the fish
- 4 Mackerel (ready to cook)
- 4 Tbsps room temperature Herb butter
- 1 garlic clove
- 2 Tbsps Lime juice
- salt
- freshly ground peppers
- 1 dried chili pepper
- For the salad
- 2 Avocados
- 1 Lime
- 1 Lettuce
- 1 pinch Red pepper flakes
- ½ bunch Cress
- 2 Tbsps vegetable oil
Preparation steps
1.
Rinse mackerel and pat dry. Mix herb butter with chopped garlic and lime juice. Stuff mackerel cavities with herb butter mixture and season outside of fish with salt and pepper. Crush chile in a mortar and pestle and sprinkle onto mackerel. With a sharp knife, score the skin of each mackerel 2-3 times. Wrap fish in foil or place on a wire rack. Place on a hot grill and cook about 10 minutes.
2.
For the salad: Halve avocados, remove pits, scoop out flesh and cut into thin wedges, then cut into cubes. Squeeze juice from lime and sprinkle over avocado. Rinse, trim and shake lettuce leaves dry. Tear lettuce into bite-sized pieces and mix with avocado, red pepper flakes and cress. Drizzle with oil and divide among bowls. Serve with grilled fish.
