Grilled Seafood and Vegetables

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Grilled Seafood and Vegetables
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
656
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie656 cal.(31 %)
Protein54 g(55 %)
Fat40 g(34 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.4 mg(50 %)
Vitamin D5.5 μg(28 %)
Vitamin E12.3 mg(103 %)
Vitamin K95.3 μg(159 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin16.6 mg(138 %)
Vitamin B₆2.3 mg(164 %)
Folate190 μg(63 %)
Pantothenic acid4.3 mg(72 %)
Biotin17.4 μg(39 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C188 mg(198 %)
Potassium1,814 mg(45 %)
Calcium325 mg(33 %)
Magnesium175 mg(58 %)
Iron11.5 mg(77 %)
Iodine276 μg(138 %)
Zinc5.7 mg(71 %)
Saturated fatty acids6 g
Uric acid664 mg
Cholesterol347 mg
Complete sugar10 g

Ingredients

for
4
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
How healthy are the main ingredients?
olive oilparsleythymegarlic clovelemonsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Arrange on plates and platters, drizzle with the remaining oil and serve.

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