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Mexican Spiced Grilled Sea Bream Black Bean & Red Pepper Salad

Mexican Spiced Grilled Sea Bream Black Bean & Red Pepper Salad

Fish types like Seabass and Seabream consists of a type of iron called as "heme iron" . Our bodies absorb the iron from animal-based protein (heme iron) better than the iron from plant-based protein (non-heme). Also, heme-iron is relatively little affected by other foods eaten in the same meal.

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    Black Beans 115.0 grams

    Black Beans
    Tomato 65.0 grams

    Tomato
    Corn Kernels 50.0 grams

    Corn Kernels
    Garlic 5.0 grams

    Garlic
    Red Bell Pepper 100.0 grams

    Red Bell Pepper
    Spring Onions 20.0 grams

    Spring Onions
    Green Lime 90.0 grams

    Green Lime
    Coriander 5.0 grams

    Coriander
    Mexican Spice Mix by Let's Cook 1.0 grams

    Mexican Spice Mix by Let's Cook
    Sea Bream Fillets 150.0 grams

    Sea Bream Fillets
    • Time : 25.0 mins
      • |
    • Calories: 732.0 kcal
      • |
    • Protein : 59.0 g
      • |
    • Fat : 12.0 g
      • |
    • Carb. : 108.0 g
    Take the Fish out of the Fridge
    Take the fish out of the fridge, 15 minutes before you intend to fry it.
    Mise en Place
    Prepare the vegetables as follows:

    Green Limes; split them in half, you’ll need the juice for the fish and the salad
    Black Beans; drain out the brine, rinse them under cold water
    Red Bell Peppers; wash, dry, deseed and cut into small dices
    Garlic; peel and mince
    Spring onions; wash, dry and cut into dices
    Tomatoes; wash, dry and cut into small dices
    Coriander; wash, dry and chop.
    Grill the Fish
    Heat some oil in a pan, once it’s hot enough start frying the fish. Roughly 3-4 minutes aside on a medium flame / heat. Once the fillets are cooked and they are coloured on both sides, set them aside. Squeeze a little lime juice on fillets just before plating or bringing them to the table.
    Prepare the Salad
    To prepare the salad, combine following in a salad bowl; Black beans, corn, garlic, spring onions, tomatoes, coriander, Season with Mexican seasoning mix, salt, black pepper and a little extra virgin olive oil.