Grilled red sea scorpion fish with seafood fideua and vegetable snack

60 min
Temperature: Hot
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Frozen scorpion fish fillet 300 1.25 kg
Bulk mussels, frozen 0.15 kg
Fideua 0.25 kg
Potato 0.375 kg
Courgette 0.25 kg
Tomato 0.375 kg
Table salt 5.0 g
Parsley 5.0 g
Onion 0.047 kg
Carrots 0.012 kg
Leek 0.093 ud
Tomato 0.047 kg
Langoustine 0.023 kg
Rice 0.014 kg
Fumet 0.35 l
Brandy 0.012 l
Table salt 1.75 g
  • Previous elaborations of fish. 150 g for each portion.
  • Vegetable snack:
    • Peel and cut the potatoes.
    • Cut the courgette and the tomato into slices.
    • Place the par boiled potatoes on a greased baking sheet making a layer. Put a layer of cougette over the potatoes, and over the courgettes, a layer of tomatoes. Grease slightly the surface and place into a hot oven, until cooked.
  • For the fideua:
    • Defrost the mussels.
    • Cook the fideua with water and salt, and set aside.
    • Prepare an American sauce.


  • Grill the seasoned fish on a griddle.
  • Heat up the fideua with the mussels and the American sauce.
  • Place the hot fish on a plate; place the potato, courgette and tomato snack next to it and finally the fideua.
  • Sprinkle chopped parsley as desired.



Nutritional information (1 portion)
Fiber 8.18 g
Saturates 3.74 g
Monounsaturated fatty acids 8.41 g
Polyunsaturated fatty acids 3.94 g
Cholesterol 136.94 mg
Calcium 241.16 mg
Iron 7.06 mg
Zinc 3.57 mg
Vitamin A 260.58 ug
Vitamin C 54.0 g
Folic acid 155.91 ug
Salt (Sodium) 816.31 mg
Sugars 16.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.