Grilled Trout with Potato and Mushroom Skewers
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
469
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 37.2 μg | (186 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,488 mg | (37 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 657 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- salt
- 250 grams button Mushroom
- 60 grams green Olives (pitted)
- 4 trout (about 300 grams or approximately 10 ounces)
- 6 Tbsps olive oil
- 1 generous pinch ground paprika
- 2 Tbsps lemon juice
- freshly ground peppers
- 1 bunch thyme (about 20 grams or .75 ounces)
Preparation steps
1.
Peel the potatoes, cut into 1.5 cm (approximately 1/2 inch) cubes, and boil in salted water for about 10 minutes. Drain well. Clean the mushrooms thoroughly. Alternate placing mushrooms, potatoes and olives on wooden skewers and set aside.
2.
Rinse the trout and pat dry. Mix 4 tablespoons of oil with the paprika and lemon juice, and season with salt and pepper. Brush the inside and outside of the trout with the oil and stuff with thyme sprigs. Wrap each fish in foil and grill for 20-25 minutes, turning occasionally. Brush the skewers with the remaining oil and grill or broil for about 10 minutes. Season the skewers with salt and pepper and serve alongside the finished trout.
