Grenadier Fillet with Chili Pepper
A refined fish dish—cooked to be as beautiful as it is delicious! This is a wonderful recipe for an elegant, light dinner: it takes just a few minutes, yet the result is gorgeous and mouthwatering. The aroma alone is amazing! Grenadier (macrurus) is prized for its delicate tenderness, and it doesn't need long cooking. Give it a try!
Jozhyk
Recipe author
Grenadier Fillet with Chili Pepper
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 %
10 g
Fats 19 %
3 g
Carbohydrates 19 %
3 g
74 kcal
GI:
75
/
0
/
25
- Boil the beans in boiling water for 2 minutes. Drain, then rinse the beans under cold running water. 2. Pop the beans out of their pods into a bowl, add the rest of the side-dish ingredients, and toss to combine. 3. Rub the fillets with salt and chopped chili, saving some chili for serving. 4. Sear the fillets in a hot, oiled skillet: about 1 minute on the flesh side, then 2 minutes on the skin side. 5. Set the seared fillets on a plate, drizzle with the chili-infused oil from the pan, and finely grate the reserved chili over the top. Arrange the bean side dish and orange slices alongside. Serve the fillets hot—enjoy!
Caloric content of the products possible in the composition of the dish
- Shallots - 72 kcal/100g
- Oranges - 36 kcal/100g
- Olive oil - 913 kcal/100g
- Lemon zest - 47 kcal/100g
- Sea salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Green beans - 33 kcal/100g
- Beans - 33 kcal/100g
- Makrurus - 60 kcal/100g
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Related and additional categories:
- Fast and tasty
- Second course
- Fish and seafood
- Vegetables
- Fruit berries
- Legumes
- Spices seasonings spices
- Fats and oils
- Beans
- Pepper
- Salt
- Zest
- Vegetable oil
- Frying
- In a frying pan
- The second is fast and delicious
- Dishes in 30 minutes
- Fish second course
- Fish with vegetables
- Macrurus
- From onion
- From oranges
- No eggs
- Lean table
- Recipes for lean dishes without butter