Grilled Seafood and Vegetables
Healthy, because
Even smarter
Nutritional values
This dish is low in fat, carbs and calories but rich in lean protein thanks to the seafood.
Serve this with pieces of grilled whole grain bread for added texture and fiber.
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 95.3 μg | (159 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 188 mg | (198 %) | ||
| Potassium | 1,814 mg | (45 %) | ||
| Calcium | 325 mg | (33 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 276 μg | (138 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 664 mg | |||
| Cholesterol | 347 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 2 handfuls parsley
- 2 lemons
- 5 ozs olive oil
- salt
- freshly ground peppers
- 10 ozs Sea bass
- 1 smaller bay leaf
- 3 sprigs thyme
- 2 large King prawn
- 8 Scallop (trimmed)
- 18 ozs lobsters
- 1 Eggplant
- 1 Zucchini
- 6 ozs Cherry tomatoes
- 1 Fennel
- 2 Bell pepper (yellow and red)
- 2 mild chili peppers
Preparation steps
For the seasoning oil, peel the garlic and press into a bowl. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Add to garlic. Rinse the lemons in hot water and pat dry. From one lemon zest the peel and squeeze out the juice. Add both to the garlic, mix with the oil and season with salt and pepper.
Rinse the seabass thoroughly inside and outside, season the inside with salt and pepper and fill with bay leaf and thyme. Rinse the shrimp and scallops and pat dry. Cut the lobster in half lengthwise.
Trim the vegetables, rinse and cut into slices or strips. Leave the chiles whole. Cut the remaining lemon in half. Baste all prepared ingredients with the oil and cook together on the hot grill. Cook the fish for about 15 minutes, the lobster for 10 minutes, the shrimp 8 minutes, the scallops 5 minutes and the vegetables and lemon 6-8 minutes. Turn and baste all regularly.
Arrange on plates and platters, drizzle with the remaining oil and serve.
