Grilled Echa Filet with Herb Rice and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Echa Filet with Herb Rice and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Echa Filet with Herb Rice and Sautéed Greens

Enjoy a light yet nutrient-dense dinner featuring a delicately grilled Echa filet paired with aromatic herb-infused brown rice and a quick sauté of fresh greens. The mild flavors of the fish complement the savory rice and lightly dressed greens for a balanced meal that meets your protein and calorie needs.

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NUTRITION

439kcal
Protein
44.2g
Fat
18g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Echa Fillet

0.75 cup cooked Brown Rice

1 cup Spinach

0.5 tbsp Olive Oil

2 tbsp Fresh Herbs (Cilantro & Parsley)

1 clove Garlic

1 tsp Lemon Zest

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Pat the Echa filet dry and season with salt, pepper, and a little lemon zest.

  • 2

    Drizzle a tiny bit of olive oil over the fish and grill for about 4-5 minutes per side until the flesh is opaque and flakes easily.

  • 3

    Meanwhile, prepare the herb rice: in a small saucepan, gently warm the already cooked brown rice with the chopped fresh herbs, garlic (minced), and remaining lemon zest. Stir well to infuse the flavors.

  • 4

    For the sautéed greens, heat the 0.5 tablespoon of olive oil in a pan over medium heat, add the spinach, and toss until wilted, about 1-2 minutes. Season with a pinch of salt.

  • 5

    Plate the grilled Echa filet alongside a serving of the herb rice and a side of sautéed spinach. Garnish with additional fresh herbs if desired and serve immediately.

Grilled Echa Filet with Herb Rice and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Echa Filet with Herb Rice and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Echa Filet with Herb Rice and Sautéed Greens

Enjoy a light yet nutrient-dense dinner featuring a delicately grilled Echa filet paired with aromatic herb-infused brown rice and a quick sauté of fresh greens. The mild flavors of the fish complement the savory rice and lightly dressed greens for a balanced meal that meets your protein and calorie needs.

NUTRITION

439kcal
Protein
44.2g
Fat
18g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Echa Fillet

0.75 cup cooked Brown Rice

1 cup Spinach

0.5 tbsp Olive Oil

2 tbsp Fresh Herbs (Cilantro & Parsley)

1 clove Garlic

1 tsp Lemon Zest

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Pat the Echa filet dry and season with salt, pepper, and a little lemon zest.

  • 2

    Drizzle a tiny bit of olive oil over the fish and grill for about 4-5 minutes per side until the flesh is opaque and flakes easily.

  • 3

    Meanwhile, prepare the herb rice: in a small saucepan, gently warm the already cooked brown rice with the chopped fresh herbs, garlic (minced), and remaining lemon zest. Stir well to infuse the flavors.

  • 4

    For the sautéed greens, heat the 0.5 tablespoon of olive oil in a pan over medium heat, add the spinach, and toss until wilted, about 1-2 minutes. Season with a pinch of salt.

  • 5

    Plate the grilled Echa filet alongside a serving of the herb rice and a side of sautéed spinach. Garnish with additional fresh herbs if desired and serve immediately.