Grilled Trout with Herb Stuffing
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
292
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 601 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 3 garlic cloves
- ½ bunch flat-leaf parsley
- 1 sprig rosemary
- 1 sprig Lemon balm
- 3 Tbsps vegetable oil
- 2 Tbsps dry white wine
- salt
- freshly ground peppers
- 4 ready to cook trout (each about 300 grams)
- 1 fresh lemon
Preparation steps
1.
Peel onion and chop. Peel garlic and chop finely. Rinse herbs, shake dry and chop finely. Heat 1 tablespoon of oil in a pan and saute onion and garlic until soft. Add wine and boil briefly. Remove from heat and cool. Season with salt and pepper, add chopped herbs.
2.
Rinse trouts in cold water, pat dry. Season with salt and pepper inside and out. Stuff fish with herb mixture. Brush fish with remaining oil and place fish into special fish grill tongs. Rinse lemon in hot water, dry and cut into quarters.
3.
Heat charcoal grill and grill trout for 8-10 minutes per side. Serve with lemon quarters.
