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Recipe of Slices of Robalo al Limón with Avocado and Cherry Salad
Recipe

Slices of Robalo al Limón with Avocado and Cherry Salad

20 mins
10 mins
Low
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Prepare these delicious slices of grilled sea bass, marinated with fine herbs and finished with a touch of yellow lemon. Accompany them with this delicious avocado and cherry salad that you will love.
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Ingredients

4 portions
  • 1/2 cups Extra Special Olive Oil®
  • 2 Extra Special® soft garlic cloves with fine herbs
  • 1 twig rosemary
  • 1 tablespoon thyme
  • 1 tablespoon bay (laurel)
  • 1 tablespoon marjoram
  • 1 tablespoon oregano
  • 2 yellow lemons, zest and juice
  • 4 bass, (post)
  • 1 teaspoon smoked flower of salt Extra Special®
  • 2 avocados, in cubes
  • 2 cups cherry tomato, of colors, divided into halves
  • 1 bunch asparagus, bleached, cut in thirds
  • 1 cup Extra Special® mango and dill dressing

Preparation

With the help of a mortar, make a marinade by mashing the garlic, rosemary, thyme, bay leaf, marjoram and oregano with the olive oil.
Add the lemon zest to the marinade and pour over the snook legs. Marina around 20 minutes.
Grill the breasts until they are cooked, add a little lemon juice and salt flower on each side.
For the salad, mix the avocado with the tomatoes, the asparagus and the vinaigrette. Serves with the snooker posts.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
118.3
kcal
5.92%
Carbohydrate, by difference
4.4
g
1.47%
Protein
4.9
g
9.8%
Total lipid (fat)
9.6
g
14.77%
100
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Provided by USDA
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