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Ингредиенты
- 1 whl Three-lb. fish (snapper, bream, sea bass or possibly porgy)
- 3 Tbsp. Extra-virgin extra virgin olive oil divided
- 1/4 c. Fresh basil leaves
- 1/4 c. Fresh mint leaves
- 1/4 c. Fresh fennel fronds
- 1/4 c. Fresh sorrel
- 1/4 c. Fresh parsley leaves
- 1/4 c. Edible flowers, nasturtium preferred Juice and zest of 1 lemon Salt to taste Freshly-grnd black pepper to taste Extra-virgin extra virgin olive oil for garnish
Инструкции
- Preheat grill.
- Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 1 Tbsp. extra virgin olive oil and place on grill and cook till done, about 20 to 25 min, turning once.
- Meanwhile, toss herbs and flowers into a mixing bowl. Add in 2 Tbsp. extra virgin olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside.
- When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 92 | |
| Calories from Fat 90 | 98% |
| Total Fat 10.18g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 33mg | 1% |
| Total Carbs 0.45g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.03g | 0% |
| Protein 0.21g | 0% |
