Monkfish Carpaccio with Avocado
Monkfish carpaccio with avocado - Fresh from the sea
Healthy, because
Even smarter
Nutritional values
Avocado provides omega-3 fatty acids for supple vessels, strengthens the heart, and inhibits inflammation. Abundant in fish: vitamin B12, which is important for blood formation and the nerves.
Other types of fish are also suitable for the noble carpaccio with avocado, for example salmon or tuna. No matter which variety you use: Make sure it is absolutely fresh, because the fish is eaten raw.
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 14 ozs Monkfish (ready to cook; very fresh)
- 2 Limes (juice)
- 1 pomegranate
- 1 Tbsp Agave syrup
- 2 Tbsps olive oil
- 1 red chili pepper
- salt
- peppers
- 1 Avocado
- 1 Cress
Preparation steps
Rinse monkfish fillet, pat dry and cut into thin slices. Mix with the juice of 1 lime and let steep covered in the refrigerator for about 15 minutes.
Meanwhile, for the dressing, remove pomegranate seeds from the fruit and mix with remaining lime juice, agave syrup and oil. Halve chili pepper lengthwise, remove seeds, wash and cut into very fine strips. Add to dressing and season with salt and pepper. Halve and pit the avocado, lift the flesh out of the skin and dice finely.
Drain the monkfish slices and arrange on a platter. Spread avocado cubes on top and pour pomegranate seed dressing on top. Cut cress from the bed and sprinkle decoratively on top.
