Grilled Fish Fillet & Three Spring Vegetables

Author: Crys

Do you cook on a regular basis a real vitamin bomb with almost zero carbohydrates?

If you haven’t yet tried one, there is always a first time for everything. Then why not today?!

Apart from the fact that this recipe is fully loaded with healthy nutrients, it is one of the fastest recipes I have ever tried – only 15 minutes to get it tasty, crunchy and ready to be served!

You’ve got it right; it’s fish fillet with asparagus, broccoli & fresh spinach – the best three green vegetables in spring.

Like asparagus, broccoli and spinach are also very good sources of vitamins and minerals; they provide protein and iron, and are highly recommended for skin and hair, bone health, etc.

After trying this recipe, you’ll never want to eat anything else for lunch or dinner ever again.

Ingredients for 2 portions

500 g fish fillet

½ fresh lemon

1 bundle of fresh asparagus

2 large bunches of spinach

4 cups of fresh broccoli florets

salt and paper to taste

Dressing

2 tablespoons of extra virgin olive oil

juice from 1 fresh lemon

1 handful of fresh thyme

Method

Preheat the grill to a medium-high heat.

Prepare the dressing. All you have to do is to whisk together the extra virgin olive oil, the lemon juice and the thyme in a small bowl.

Meanwhile, rinse out the broccoli and cut it into large bite-size pieces. Cut off the stem and peel of the thick skin around the stem. Repeat the same procedure with the fresh spinach.

Bring ¾ to 1 inch of water to a boil in a saucepan and put an Asian bamboo steamer on top. Put the broccoli in the steamer, cover and let it cook for a couple of minutes.

Before taking the broccoli out, add the spinach and let it steam for 2 minutes. In case you don’t have a steamer or you’re simply not a big fan of it, you can put the broccoli and spinach in an inch of boiling water and let them gently simmer for a couple of minutes.

Wash the asparagus thoroughly under running water and cut off the woody ends. Since the skin is so thin, you don’t have to peel it – it’s optional.

Arrange the fish and asparagus on the grill and drizzle them both with the dressing. Season them with salt and pepper to taste and grill them for about 5 minutes, making sure that asparagus is turned on all sides as needed, to prevent burning it.

Arrange the grilled asparagus and fish on a bed of spinach on the plates and add the broccoli next to them. Serve the fish with extra lemon if needed.

Bon appetite!

P.S. In case you haven’t used an Asian bamboo steamer before, here is a link that should help you get started



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Tags: Grilled Fish Fillet & Three Spring Vegetables