Grilled Cutlets With Artichokes Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
Servings8Cuisine
CourseMethod
Main Ingredient

Ingredients

 Basil pesto160 Milliliter (2/3 Cup)
 Firmly packed basil1 Cup (16 tbs) (Fresh Ones)
 Canned artichoke hearts800 Gram, drained and halved (2 Cans Of 400 Grams Each)
 Red onion300 Gram, thinly sliced (1 Large One)
 Mushrooms300 Gram, peeled and sliced thickly (2 Large Ones)
 Eggplants120 Gram, sliced lengthways (2 In Number)
 Blue eye cutlets1 Kilogram (4 In Number)
 Firmly packed basil1⁄2 Cup (8 tbs), shredded (Use Fresh)

Nutrition Facts

Serving size

Calories 295 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.8%

Saturated Fat 0.76 g3.8%

Trans Fat 0 g

Cholesterol 48.4 mg

Sodium 470 mg19.6%

Total Carbohydrates 47 g15.5%

Dietary Fiber 10.1 g40.4%

Sugars 5.9 g

Protein 19 g37.4%

Vitamin A 5.1% Vitamin C 26.1%

Calcium 6.9% Iron 11.2%

*Based on a 2000 Calorie diet

Directions

1.
Blend or process pesto and basil until combined; reserve 1/4 cup pesto mixture.
2.
Combine artichoke, onion, mushroom, eggplant and half of the remaining pesto mixture in large bowl.
3.
Cook vegetables and mushroom on heated oiled grill plate (or grill or barbecue) until browned and tender; cover, keep warm.
4.
Brush fish with reserved 1/4 cuP pesto mixture.
Cook fish on heated oiled grill plate (or grill or barbecue) until cooked through.
5.
Combine remaining pesto mixture, extra basil and char- grilled vegetables in large bowl.
6.
Divide vegetables among serving plates; top with fish.
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