Stuffed Grilled Red Mullet
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 267 μg | (134 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Red mullet fillets (each about 200 grams, ready to cook)
- 150 grams Porcini mushroom
- 1 garlic clove
- 2 Tbsps butter
- 1 egg
- 2 Tbsps freshly chopped parsley
- 2 Tbsps breadcrumbs
- 2 Tbsps olive oil
Preparation steps
1.
Rinse red mullets and pat dry. Clean mushrooms and cut into small cubes. Peel garlic and chop finely. Heat butter in a pan and saute garlic and mushrooms for about 3 minutes or until almost all liquid has evaporated. Remove from heat and allow to cool a little. Mix with egg, parsley and breadcrumbs and season with salt and pepper. Stuff fish with the mixture and season with salt and pepper. Drizzle with olive oil and grill for about 10-15 minutes on a hot grill, turning over occasionally.
2.
Garnish with tomatoes and onions, if desired, and serve.
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