Blue-Eye With Gazpacho Sauce Recipe
Recipe By Taste
Fresh herbs and gazpacho infuse this fish and asparagus dish with the flavours of spain.
4.1
19 Rating -
Rate
1hr 31minstotal
1hr 25minsPrep
6minsCook
1hr 31m.total
1hr 25m.Prep
6m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Blue-Eye With Gazpacho Sauce Recipe
- 1/4 teaspoon Smoked paprika
- 1/2 tablespoon Plain flour
- 45 gram 4 skinless blue eye fillets
- 1 Slices or prosciutto
- 1/2 tablespoon Olive oil
- 1/2 bunch Asparagus, woody ends trimmed, blanched
- 1/2 cup Toasted croutons
- As required Kalamata olives, to serve
- As required Lemon wedges, to serve
- As required Flat leaf parsley, chopped, to serve
- 1/2 Red capsicums, roasted
- 1/2 Vine ripened tomatoes, chopped
- 0.13 Lebanese cucumber, roughly chopped
- 0.06 Red Onion, Chopped
- 1/2 Garlic cloves, roughly chopped
- 1/2 tablespoon Sherry vinegar
- 1/4 teaspoon Tabasco sauce
- pinch Sugar
Nutrition
value
value
125
calories per serving
8 g Fat4 g Protein9 g Carbs6 g FiberOther
Current Totals
- Fat8g
- Protein4g
- Carbs9g
- Fiber6g
MacroNutrients
- Carbs9g
- Protein4g
- Fiber6g
Fats
- Fat8g
Vitamins & Minerals
- Calcium55mg
- Iron4mg
- Vitamin A810mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B988mcg
- Vitamin B120mcg
- Vitamin C31mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium44mg
- Manganese1mg
- Phosphorus90mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste