Perhaps this dish can be safely attributed to the healthy dinner section. But the benefit in this case does not at all equal “boring” and “not tasty”. On the contrary, the taste of fish is perfectly complemented by pinworm and bitterness watercress and the sweetness of juicy oranges. And how beautiful it looks steak on a pad of greens, so only good fish! Nutrition value per serving: (4 total) Calories 460, total fats 28 g., saturated fats g., proteins 37 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 fillet of black perch on the skin from the central part of the fish (each approximately 170 gr.)
- 3 oranges
- 1/4 Art. olive oil and optionally for lubrication and spatter
- 0.5 red jalapenos, finely chopped
- 1/4 Art. pitted olives
- 2 large thick slices of whole grain bread, cut in half
- 3 tbsp. watercress
- 1 clove of garlic, cut in half
Recipes with similar ingredients: fish fillet, jalapenos, garlic, watercress, oranges, olives
Recipe preparation:
- Light the grill until hot.
- Cut the top and bottom of 2 oranges; put them on the slices. Following the bends of the fruit, cut off the peel and white part from them. Lay the oranges on their sides and cut into 1 cm thick slices., then cut these slices into 4 pieces. Remaining orange cut in half and squeeze the juice from it into a bowl. Mix with olive oil, slices of orange, jalapenos, olives, 1/4 h. l salt and freshly ground pepper.
- Lubricate the grill racks with olive oil. Salt the fish pepper and lay on the grill skin down. Cook for about 8-10 minutes., until the fish is cooked inside, turn it over once side; put on a plate. Toast bread on both sides so so that traces from the grill grid are visible on it, approximately within 2-4 minutes
- Place the watercress on a serving plate. Put it on top fish and pour the juice that has accumulated in the plate. Put fish on top a spoonful of orange chutney. Rub the bread on both sides with garlic; serve with fish.
