Chef Inspired
Grilled Barramundi with Asian Salsa Verde
and Citrus & Fennel Salad
- 20m prep
- 20m cook
- Serves 4
Calories | 279.06kcal | 14% |
---|---|---|
Fat | 4.87 | 7% |
Carbs | 41.92 | 16% |
Sugars | 31.84 | 35% |
Protein | 19.89 | 40% |
Sodium | 1680.99mg | 84% |
Fiber | 5.37 | 19% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Amount per serving
Calories | 279.06kcal | 14% |
---|---|---|
Fat | 4.87 | 7% |
Saturated Fat | 1.02 | 5% |
Monounsaturated Fat | 2.71 | 271% |
Polyunsaturated Fat | 0.56 | 56% |
Carbs | 41.92 | 16% |
Fiber | 5.37 | 19% |
Sugars | 31.84 | 35% |
Protein | 19.89 | 40% |
Cholesterol | 42.77mg | 14% |
Sodium | 1680.99mg | 84% |
Calcium | 111.56mg | 14% |
Magnesium | 66.15mg | 18% |
Potassium | 984.57mg | 28% |
% Daily Value*
Iron | 1.61mg | 12% |
---|---|---|
Zinc | 0.48mg | 5% |
Phosphorus | 69.3mg | 10% |
Vitamin A | 522.45mkg | 65% |
Thiamin B1 | 0.11mg | 10% |
Riboflavin B2 | 0.1mg | 7% |
Niacin B3 | 1.53mg | 10% |
Vitamin B6 | 0.22mg | 16% |
Folic Acid B9 | 81.87mkg | 41% |
Vitamin B12 | 0.09mkg | 4% |
Vitamin C | 112.54mg | 141% |
Vitamin D | 7.65mkg | 153% |
Vitamin E | 1.43mg | 12% |
Vitamin K | 210.69mkg | 281% |
* Percent Daily Values based on a 2,000 calorie diet.
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
Fiber 5.37 | 19% DV |
Protein 19.89 | 40% DV |
Calcium 111.56mg | 14% DV |
Magnesium 66.15mg | 18% DV |
Potassium 984.57mg | 28% DV |
Iron 1.61mg | 12% DV |
Vitamin A 522.45mkg | 65% DV |
Vitamin C 112.54mg | 141% DV |
Nutrients with negative impact
Saturated Fat 1.02 | 5% DV |
Carbs 41.92 | 16% DV |
Sugars 31.84 | 35% DV |
Cholesterol 42.77mg | 14% DV |
Sodium 1680.99mg | 84% DV |
The brightest of winter’s fruit and vegetable bounty bring out the best in fish fresh from the grill. Impress loved ones and guests alike with artfully combined flavors of the season in this simple-to-prep dinner.
Recipe courtesy of Chef Woldy Reyes of WOLDY’S ku.si.na. interviewed in this edition of The Current on his unique career transition from fashion to food, his #eatcolor philosophy, and the need for improved access to healthy, affordable food in underserved neighborhoods. Photos by Mill.Media.
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