Grilled Fish With Buckwheat And Shredded Carrot Salad Recipe

Name: Grilled Fish With Buckwheat And Shredded Carrot Salad
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 1
Cuisine: International
Ingredients: fish fillet: 150g; buckwheat, cooked: 170g; carrots, shredded: 60g; olive oil: 15g; salt and pepper: 0g

fish fillet buckwheat, cooked carrots, shredded olive oil salt and pepper gluten free low lactose weight loss muscle gain lunch dinner

Grilled fish with buckwheat and shredded carrot salad is a nourishing dish perfect for those aiming for a balanced diet. It beautifully combines the rich, succulent flavors of grilled fish with the earthy, nutty taste of buckwheat and the fresh crunch of shredded carrots. The simplicity of olive oil, salt, and pepper highlights the natural flavors of the ingredients, making this dish a delightful culinary experience. A fantastic choice for individuals focusing on their health, this meal promises a harmonious blend of proteins, carbs, and healthy fats, ensuring a satisfying yet light dining option.

🌎 International: Main Dish

🔥 Calories 500kcal
🍗 Protein 35g
🍚 Carbs 60g
🧈 Fat 10g

🥗 Ingredients:

fish fillet (150g)
buckwheat, cooked (170g)
carrots, shredded (60g)
olive oil (15g)
salt and pepper (0g)

🍳 How to cook (1 serving):

Cooking Time: 10 minutesPreperation Time: 15 minutes

Cooking the Buckwheat

Start by cooking the buckwheat according to the package instructions. Once cooked, fluff it with a fork and set it aside to cool.

Preparing the Fish

Season the fish fillet with salt and pepper. Heat a grill pan over medium-high heat and brush it with a bit of olive oil. Place the fish fillet on the grill and cook for about 4-5 minutes on each side or until it is thoroughly cooked and can be easily flaked with a fork. Remove from heat and set aside.

Making the Shredded Carrot Salad

In a bowl, combine the shredded carrots with a dash of olive oil, salt, and pepper. Toss the salad until everything is evenly coated.

Assembling the Dish

On a serving plate, lay down a bed of cooked buckwheat. Place the grilled fish on top of the buckwheat. Add the shredded carrot salad on the side or atop the buckwheat. Drizzle with a bit more olive oil, if desired, and season with salt and pepper to taste. Serve immediately

⭐️ Nutrition facts:

This dish is a nutritional powerhouse with approximately 500 kcal per serving. It offers a robust 35 grams of protein, essential for muscle repair and growth; 60 grams of carbohydrates for sustained energy; and 10 grams of fats, predominantly healthy unsaturated fats from olive oil, supporting cardiovascular health. With these balanced macros, this meal not only satisfies the palate but also supports a healthy lifestyle.