Grilled Fish with Orange-Fennel Salsa

Gluten Free
Dairy Free
Health score
55%
Grilled Fish with Orange-Fennel Salsa
45 min.
4
403kcal

Suggestions


Experience the delightful fusion of flavors with our Grilled Fish with Orange-Fennel Salsa, a refreshing dish that's perfect for any occasion. With its lively citrus notes and crunchy fennel, this meal is not only a feast for the palate but also a visual treat, making it an exceptional choice for lunch or dinner gatherings.

This dish stands out not just for its vibrant taste but also for its health benefits. Rated with a health score of 55, it's both gluten-free and dairy-free, catering to a variety of dietary needs. Each serving packs in 403 calories, making it a nutritious option without sacrificing flavor. You'll savor the rich taste of rockfish or sea bass fillets, paired beautifully with a zesty orange-fennel salsa that brings a burst of freshness to every bite.

Prepared in just 45 minutes, this recipe is ideal for both busy weeknights and leisurely weekends. The balance of protein, healthy fats, and carbohydrates ensures a satisfying meal that nourishes the body and pleases the soul. Take your grilling skills to the next level and impress your family or guests with this exquisite dish that emphasizes simple, wholesome ingredients. Dive into this culinary adventure, and elevate your dining experience with the tantalizing flavors of grilled fish and vibrant salsa!

Ingredients

  • medium fennel bulb trimmed cut into matchstick-size strips
  • tablespoons cilantro leaves fresh chopped
  • teaspoons ginger fresh minced peeled
  •  garlic clove thinly sliced
  • tablespoons olive oil 
  •  cranberry-orange relish 
  • 0.5 medium size onion red thinly sliced
  • 24 ounce sea bass fillets 
  • teaspoons soya sauce 
  • teaspoons sugar 
  • tablespoons citrus champagne vinegar 

Equipment

  • bowl
  • whisk
  • grill
  • pie form

Directions

  1. Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl.
  2. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl.
  3. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)
  4. Prepare barbecue (medium-high heat).
  5. Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. Turn fish in oil mixture to coat.
  6. Sprinkle fish with salt and pepper. Grill until just opaque in center, about 3 minutes per side.
  7. Transfer to plates. Spoon salsa over.

Nutrition Facts

Calories403kcal
Protein32.02%
Fat48.41%
Carbs19.57%

Properties

Glycemic Index
69.15
Glycemic Load
6.83
Inflammation Score
-7
Nutrition Score
26.206521842791%

Flavonoids

Eriodictyol
0.63mg
Hesperetin
26.77mg
Naringenin
15.05mg
Apigenin
0.02mg
Luteolin
0.21mg
Isorhamnetin
0.69mg
Kaempferol
0.22mg
Myricetin
0.16mg
Quercetin
3.49mg

Nutrients percent of daily need

Calories:403.11kcal
20.16%
Fat:21.73g
33.44%
Saturated Fat:3.35g
20.96%
Carbohydrates:19.77g
6.59%
Net Carbohydrates:15.3g
5.56%
Sugar:14.14g
15.71%
Cholesterol:136.08mg
45.36%
Sodium:317.54mg
13.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.35g
64.7%
Vitamin B12:6.5µg
108.3%
Selenium:63.21µg
90.29%
Vitamin C:60.7mg
73.58%
Vitamin K:47.96µg
45.68%
Phosphorus:390.17mg
39.02%
Vitamin B6:0.63mg
31.52%
Potassium:894.71mg
25.56%
Magnesium:91.5mg
22.88%
Vitamin B3:4.37mg
21.86%
Vitamin E:3.05mg
20.31%
Vitamin B1:0.27mg
18.09%
Fiber:4.47g
17.88%
Vitamin B5:1.69mg
16.93%
Folate:63.99µg
16%
Iron:2.23mg
12.37%
Manganese:0.22mg
10.77%
Calcium:99.76mg
9.98%
Vitamin A:466.38IU
9.33%
Copper:0.15mg
7.56%
Vitamin B2:0.12mg
7.01%
Zinc:0.92mg
6.13%
Source:Epicurious