Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
494
Calories
48g
Protein
30g
Fat
7g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- vegetable oil for grilling
- ¼ cup lemon juice
- 1 tablespoon olive or vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, finely chopped
- 4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)
- ¼ cup chopped fresh parsley
- 1 tablespoon grated lemon peel
Directions
1
Brush grill rack with vegetable oil.
2
Heat coals or gas grill for direct heat.
3
In shallow glass or plastic dish or resealable plastic food-storage bag, mix lemon juice, oil, salt, pepper and garlic.
4
Add fish; turn several times to coat.
5
Cover dish or seal bag and refrigerate 10 minutes.
6
Remove fish from marinade; reserve marinade.
7
Cover and grill fish over medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with a fork.
8
Discard any remaining marinade.
9
Sprinkle fish with parsley and lemon peel.
Recipe sourced from
fandom