Cá Nướng Bạc Hà

Cá Nướng Bạc Hà is a fragrant Vietnamese grilled fish dish infused with fresh mint and aromatic spices, perfect for a healthy Paleo dinner. The combination of herbs and grilled fish creates a delightful balance of flavors that are both refreshing and satisfying.

Ingredients

• White fish fillets (e.g., tilapia or catfish) - 300 grams
• Fresh mint leaves - 30 grams
• Garlic - 3 cloves
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Coconut sugar - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Lettuce leaves (for serving) - 4 large leaves
• Sliced cucumber - 100 grams
• Sliced tomatoes - 100 grams

Steps

1. Preheat the grill to medium-high heat.
2. In a food processor, combine the mint leaves, garlic, lime juice, fish sauce, coconut sugar, and black pepper. Blend until smooth.
3. Place the fish fillets in a shallow dish and pour the mint marinade over them, ensuring they are well coated. Let them marinate for 15 minutes.
4. Brush the grill grates with olive oil to prevent sticking.
5. Place the marinated fish fillets on the grill and cook for about 5-7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
6. While the fish is grilling, prepare the lettuce leaves, sliced cucumber, and tomatoes on a serving platter.
7. Once the fish is done, remove it from the grill and let it rest for a couple of minutes before serving.
8. Serve the grilled fish on a bed of lettuce leaves with sliced cucumber and tomatoes on the side.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from fish, supporting muscle health and repair.
• Rich in omega-3 fatty acids which promote heart health.

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