Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Vegetable Salad with Monkfish
45 min.
Time:
385
calories
Calories:
Health Score:
96 / 100
Ingredientsfor
- Ingredients
- 500 grams potatoes (small red or new potatoes)
- 4 scallions
- 1 Bell pepper (red)
- salt
- 500 grams Monkfish (skinned, fresh)
- 125 milliliters fish stock
- 8 Tbsps olive oil
- 4 Tbsps White vinegar
- 1 tsp Mustard
- salt
- freshly ground pepper
- ½ bunch cilantro
Preparation
1.
Scrub the potatoes and cook in a pot of salted boiling water about 20-25 minutes. Drain and rinse in cold water, then drain again.
2.
Rinse and halve the bell pepper. Remove seeds and white inner membranes and cut into strips.
3.
Rinse and pat dry the scallions. Cut diagonally into 3 cm (approximately 1-1/2 inch) long pieces.
4.
Cut monkfish into bite-size pieces.
5.
Halve or quarter potatoes (depending on size).
6.
Bring fish stock to a boil. Add the pieces of fish and simmer, covered, on low heat for about 5 minutes. Lift out fish carefully and drain.
7.
Whisk together the oil, vinegar, mustard, salt and pepper. Rinse and shake dry the cilantro, then pluck the leaves from stems. Add all ingredients to the dressing and stir gently to combine. Serve immediately.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |