Grilled Fish with Rice and Salad

Ingredients

• Fish150 g
• Lemon Juice1 tablespoon (15 g)
• Rice1 cup (200 g)
• Broccoli1/2 cup (45 g)
• Cauliflower1/2 cup (55 g)
• Peas1 tablespoon (14 g)
• Carrot1/2 medium (30 g)
• Cucumber1/4 cup (30 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1/2 tablespoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Season the fish with salt, pepper and lemon juice. Let it rest for a few minutes.

3. 3

   Step 3

   Meanwhile, slice the carrot and cut the broccoli and cauliflower into small florets.

4. 4

   Step 4

   Place the carrot and peas in a pot of boiling water and boil for 6 minutes. With 3 minutes remaining, add the broccoli and cauliflower.

5. 5

   Step 5

   Place the grill over high heat. When heated, pour half of the oil and add the fish.

6. 6

   Step 6

   Cook over medium heat for 4 minutes per side or until desired doneness.

7. 7

   Step 7

   Mix the peas with the rice and set aside. You can add garlic powder and/or oregano.

8. 8

   Step 8

   Slice the cucumber, mix with the cooked vegetables and season with the vinegar along with the remaining olive oil and salt and pepper to taste.

9. 9

   Step 9

   Serve the grilled fish on a plate. Serve with the rice and the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Fish with Rice and Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.