Admirably

Grilled Red Mullet with Squid, Flatleaf Parsley and Capers

Grilled red mullet fillets served over a vibrant orzo and parsley salad with seared baby squid and wine reduction.

DinnerSeafoodMediterraneanHigh Protein
Estimated Nutrition
Calories
355.1
kcal / serving
1420.4 kcal total
Carbs
4.2g
per serving
16.8 g total
Fat
25.6g
per serving
102.5 g total
Protein
27.1g
per serving
108.2 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
1
piece
Lemon
cut into segments
GrainsCereals
20
g
Orzo Pasta
cooked in saffron stock and cooled
Liquids
15
ml
Banyuls Wine
reduced to 15ml
NutsSeeds
1
bunch
Flat leaf Parsley
leaves picked
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
3
piece
Garlic
peeled, sliced and blanched
OilsFats
50
ml
Extra Virgin Olive Oil
for baking tray and brushing fish
Other
25
g
Black Olive
Seafood
8
piece
Red Mullet Fillet
scaled and pin-boned
200
g
Baby Squid
cleaned
Vegetables
2
piece
Shallot
thinly sliced
25
g
Piquillo Peppers
peeled and cut in strips
10
g
Caper
fine

Method

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