المكونات
- Kingfish steaks 4 (approx.150-200g each)
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper, freshly ground To taste
- Lemon 1
- Capers 1 tbsp
- Garlic clove 1
- Dijon mustard 1 tsp
- SpinneysFOOD Organic Chick Peas 1 x 400g tin
- SpinneysFOOD Organic Baby Spinach 80g
Nutrition (Per serving)
- سعرات حرارية 459
- دهون 19.3g
- المشبعة 2.9g
- بروتين 45.9g
- الكربوهيدرات 25.8g
- السكريات 0.6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سمك كنعد مشوي مع صلصة الخلّ بالليمون والكبر
Seafood 20 Mins Prep · 10 Mins Cook
- Preheat the grill to a medium-high heat.
- Coat the kingfish steaks using 2 tbsp of olive oil and season well with salt and pepper.
- Juice ½ the lemon. Drain and chop the capers. Crush the garlic. In a small bowl, whisk together the lemon juice, olive oil, capers, garlic, Dijon mustard, salt and pepper to make the vinaigrette. Set aside.
- Place the steaks on the grill and cook for approx. 2-3 minutes per side, or until they reach your desired level of doneness. Cooking time may vary depending on the thickness of the steaks. Remove the steaks from the grill.
- Place the chickpeas in a shallow serving plate. Top with the grilled kingfish steaks. Drizzle over the vinaigrette and serve with the baby spinach and lemon wedges from the other ½ of lemon.