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Autumnal Grilled Monkfish with Saffron-Infused Fennel and Orange Salad
A sophisticated dish featuring grilled monkfish paired with a vibrant saffron-infused fennel and orange salad.
Provides a balanced meal with lean protein, seasonal vegetables, and complex flavors to support energy needs for cycle training.
Ingredients:
1
Servings
-
200gmonkfish
-
100gfennel
-
1itemorange
-
0.5gsaffron
-
15mlolive oil
-
10mllemon juice
-
5gparsley
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Instructions:
- Preheat the grill to medium-high heat.
- Season the monkfish with salt and a drizzle of olive oil.
- Grill the monkfish for about 4 minutes on each side until cooked through.
- Slice the fennel thinly and segment the orange.
- In a small bowl, mix saffron with lemon juice and let it infuse for a few minutes.
- Combine fennel, orange segments, and parsley in a bowl.
- Drizzle the saffron-infused lemon juice over the salad and toss gently.
- Serve the grilled monkfish alongside the fennel and orange salad.
| Nutrition | Per Serving 459 g | Per 100g |
|---|---|---|
| Energy | 369 kcal | 80 kcal |
| Protein | 38.4 g | 8.4 g |
| Fibre | 6.4 g | 1.4 g |
| Salt | 0.3 g | 0.1 g |
| Sugar | 16.4 g | 3.6 g |
| Carbohydrates | 23.9 g | 5.2 g |
| Fat | 15.9 g | 3.5 g |
-
200gmonkfish
-
100gfennel
-
1itemorange
-
0.5gsaffron
-
15mlolive oil
-
10mllemon juice
-
5gparsley
1
Servings