🍽️ Grilled Fish and Vegetables on a Hot Stone with Fresh Dip

Name: Grilled Fish and Vegetables on a Hot Stone with Fresh Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 6 ripe tomatoes; 2 garlic cloves; 3 red chili peppers; 50 ml olive oil; 250 g salmon fillet (ready for cooking, skinless); 250 g monkfish fillet (ready for cooking; skinless); 250 g shrimp (ready for cooking); 4 sprigs dill; 2 sprigs parsley; 80 ml olive oil; salt; pepper (from the mill); 250 g fresh oyster mushrooms; 200 g fresh button mushrooms; 1 red bell pepper; 1 yellow bell pepper; 1 shallot; 0.5 untreated lemon

544 kcal · 30 min · 4 servings

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Ingredients

6 ripe tomatoes
2 garlic cloves
3 red chili peppers
50 ml olive oil
250 g salmon fillet (ready for cooking, skinless)
250 g monkfish fillet (ready for cooking; skinless)
250 g shrimp (ready for cooking)
4 sprigs dill
2 sprigs parsley
80 ml olive oil
salt
pepper (from the mill)
250 g fresh oyster mushrooms
200 g fresh button mushrooms
1 red bell pepper
1 yellow bell pepper
1 shallot
0.5 untreated lemon

Instructions

1. Pour boiling water over the tomatoes and let them sit briefly. Immediately shock them in cold water to loosen the skin. Peel the skin, quarter the tomatoes, and remove the core. Dice the flesh into small cubes. Peel one clove of garlic and chop it finely. Wash the chilies, remove the stems, and chop them roughly. Place the tomato cubes, garlic, chilies, and oil into a blender. Puree the mixture until smooth. Spoon the dip into small bowls.
2. Rinse the fish under cold water and pat it dry with a kitchen towel. Slice the salmon into steaks and cut the monkfish into bite-sized pieces. Wash the prawns, peel them, and remove the vein. Peel the remaining garlic and press it into a bowl. Wash the herbs, shake off excess water, and pick the leaves off the stems. Finely chop the herbs and add them to the pressed garlic along with the oil. Stir the mixture well and season with salt and pepper. Brush the fish and prawns with this marinade. Let the seafood marinate for 20 minutes.
3. Clean the mushrooms and cut them into small pieces. Wash the bell peppers, quarter them, remove the core, and slice them into thin strips. Peel the shallot, halve it, and cut it into thin strips. Wash the lemon under hot water and dry it thoroughly. Remove the zest using a zester. Mix the pepper strips with the mushrooms, shallot, and lemon zest. Season the vegetables with salt and pepper. Preheat the hot stone in the oven. Grill the fish, prawns, and mushrooms in batches on the hot stone. Serve the dish with the prepared chili dip.

Nutrition per serving

kcal: 544
Protein: 40 g · Fett/Fat: 38 g · Carbs: 10 g