Grilled amberjack with asparagus, potatoes and peas: a second plate of light and elegant fish. Today we take advantage of the last asparagus to prepare a main dish very light but full of flavor. Don't be fooled by the presentation, that seems complicated, because the pot is easy and quick to prepare, but also the eye wants its part, especially when you prepare things a little’ dietary requirements, which are sometimes a little’ sad.
The only exception is the use of butter in the mashed potatoes, but you can replace it with a drizzle of extra virgin olive oil. The amberjack is a popular fish in Italy: usually it found in pieces and is a fantastic fish, boiled meat, you eat slightly pink at the Center. The combination of grilled yellowtail with peas and asparagus makes spring and cool. I add only that, If you have discerning taste but on a diet, This is the dish for you.
As you know, amberjack is an oily fish rich in Omega 3: to regularly consume yellowtail and other fish that are good, have a look at all my RECIPES WITH BLUE FISH. For more recipes using spring vegetables instead given a special look in on all my SPRING RECIPES and, for today, I wish you good day!
