grilled fish with Maroccan vegetables - 426 cal
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 478.7
- Total Fat: 15.7 g
- Cholesterol: 82.5 mg
- Sodium: 433.6 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 6.0 g
- Protein: 39.4 g
View full nutritional breakdown of grilled fish with Maroccan vegetables - 426 cal calories by ingredient
Introduction
This is my husband and I favorite. This is not only a diet dish, it can stand at any fancy dinner.... This is my husband and I favorite. This is not only a diet dish, it can stand at any fancy dinner....Number of Servings: 1
Ingredients
-
What you need:
White firm fish such as halibut, snapper, mahi mahi sea bass, cod, 100 grams/ 6oz
Pumpkin flesh cubed, 50 grams/2oz
Mountain yam, Hawaii, 75 grams/3oz
Chickpeas (garbanzo beans), 50 grams/2oz
Carrots, raw, 50 grams/2oz
Zucchini, 50 grams /2oz
Onion, 50g/2oz
Olive Oil, 1 tbsp
Brown Sugar, 0.5 tsp packed
Cinnamon, ground, 0.5 tsp
Cilantro, raw, 0.5 tbsp
Raisins, 1tbsp
Directions
How to do it:
1. Preheat the oven to 425 F/220C
2. Put the pumpkin, sweet potato and carrot in a pan of boiling water and parboil for 3 minutes (be careful not to boil completely). Drain well, and place in a Pyrex dish. Add some salt and some garlic powder if you like.
3. Mix in the zucchini, onion, olive oil, cinnamon, brown sugar and cilantro.
4. Place the dish in the oven and bake for 25-30 minutes. Stir once or twice so the ingredients cook evenly.
5. Ten minutes before the vegetables are due to be ready, put the fish (seasoned – salt, pepper, some garlic powder if you like) on the grill (or steam if you prefer) and grill on both sides.
6. Five minutes later, add the chickpeas and the raisins to the vegetables and mix in well.
7. Spoon the cooked vegetables onto a dinner plate, lay the fish on top and season to taste.
Note: you can add 2oz more (or 50g) and that will add extra 50 calorie only.
1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user MARILENASPARK.
1. Preheat the oven to 425 F/220C
2. Put the pumpkin, sweet potato and carrot in a pan of boiling water and parboil for 3 minutes (be careful not to boil completely). Drain well, and place in a Pyrex dish. Add some salt and some garlic powder if you like.
3. Mix in the zucchini, onion, olive oil, cinnamon, brown sugar and cilantro.
4. Place the dish in the oven and bake for 25-30 minutes. Stir once or twice so the ingredients cook evenly.
5. Ten minutes before the vegetables are due to be ready, put the fish (seasoned – salt, pepper, some garlic powder if you like) on the grill (or steam if you prefer) and grill on both sides.
6. Five minutes later, add the chickpeas and the raisins to the vegetables and mix in well.
7. Spoon the cooked vegetables onto a dinner plate, lay the fish on top and season to taste.
Note: you can add 2oz more (or 50g) and that will add extra 50 calorie only.
1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user MARILENASPARK.