Grilled Black Snapper with Oranges
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 28 G., saturated fats G., proteins 37 G., carbohydrates 31 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 460, total fat 28 G., saturated fats G., proteins 37 G., carbohydrates 31 G., fiber G., cholesterol mg, sodium mg, sugar G.
This dish could easily be considered a healthy dinner. But healthy in this case doesn't necessarily mean boring or tasteless. On the contrary, the fish's flavor is beautifully complemented by the spiciness and bitterness of the watercress and the sweetness of the juicy oranges. And the steak looks so beautiful on a bed of greens—that's how only good fish is served!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 black bass fillets with skin on, from the center of the fish (each about 170 g)
- 3 oranges
- 1/4 cup olive oil, plus more for greasing and drizzling
- 0.5 red jalapeno pepper, finely chopped
- 1/4 cup pitted olives
- 2 large thick slices whole grain bread, cut in half
- 3 tbsp. watercress
- 1 clove garlic, cut in half
We recommend
Recipes with similar ingredients: fish fillet, jalapeno pepper, garlic, watercress, Oranges, olives
Cooking the dish according to the recipe:
- Heat grill to high heat.
- Cut the tops and bottoms off 2 oranges and stand them on their cut sides. Following the curves of the fruit, trim away the peel and white pith. Lay the oranges on their sides and slice into 1/2-inch-thick rounds, then quarter the slices. Halve the remaining orange and juice it into a bowl. Toss with olive oil, orange slices, jalapeño, olives, 1/4 teaspoon salt, and freshly ground pepper.
- Brush the grill grates with olive oil. Season the fish with salt and pepper and place it skin-side down on the grill. Grill for about 8-10 minutes, until the fish is cooked through, flipping once. Transfer to a plate. Toast the bread on both sides until grill marks are visible, about 2-4 minutes.
- Divide the watercress among serving plates. Place the fish on top and pour over any juices that have accumulated in the plate. Top the fish with a spoonful of orange chutney. Rub both sides of the bread with garlic and serve with the fish.
Categories:
Similar recipes
