4 Serves
125 Mins
In a mortar and pestle, crush the coriander seeds, caraway seeds, and garlic into a coarse paste.
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IndianVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
329 mg / 4,700 mgSodium
619 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
In a bowl, combine the spice paste with harissa, olive oil, salt, and black pepper to create the marinade.
Coat the fresh white fish fillets thoroughly with the marinade and let them rest in the refrigerator for at least 30 minutes.
Preheat your grill or grill pan over medium-high heat and lightly brush with oil.
Place the marinated fish on the grill and cook for 8-10 minutes per side, or until the fish is opaque and flakes easily with a fork.
Remove the fish from the heat and serve immediately while hot.
10
g35
g9
g
Serbian
Congolese