Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
352
Calories
21g
Protein
27g
Fat
7g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Eight Ounce Fillets of Fish
- 6 Garlic cloves crushed
- 2 Tsp. Grated Lemon Peel
- 1/3 Cup Olive Oil (extra virgin)
- 1 Bunch Basil (thinly sliced)
- 1/3 Cup Capers ( small ones)
- 1 Lemon (juice)
- Salt and Pepper to taste
Directions
1
Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil.
2
Season vinaigrette with salt and pepper to taste. Let stand at room temperature.
3
Prepare your fire on your barbecue, (high heat) or use broiler.
4
Season fillets with salt and pepper and coat fillets with vinaigrette.
5
Cook until fish flakes, be careful not to break fillet when turning.
6
When fish is done place fillet on platter and pour remaining vinaigrette over fish.
7
Category:Fijian Recipes
8
Category:Fijian Meat Dishes
Recipe sourced from
fandom