Freshly Cooked Halibut
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
585
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.2 g | (61 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,841 mg | (46 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 830 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 thick Halibut fillet (225 g | 8 oz each)
- 1 Tbsp olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp fresh parsley (finely chopped)
- 3 cups fresh Snow peas (rinsed and trimmed)
- 0.333 cup fish stock (homemade or canned)
- 1 pinch Chili powder
- 3 Tbsps cold butter (thickly chopped)
- Watercress for garnish (optional)
Preparation steps
1.
Set up the grill for direct grilling and preheat to high.
2.
Rinse the halibut under cold running water and pat dry with paper towels. Brush both sides of the fillets with olive oil and season with salt and pepper. Sprinkle chopped parsley on both sides of the fish.
3.
Place the fillets in a fish basket or on a fish grate and place on hot grill grate. Grill for about 4 to 6 minutes on each side or until cooked through.
4.
Meanwhile, cook the snow peas in boiling salted water for about 4 minutes, or until tender crisp; drain.
5.
In a small saucepan combine the fish stock and chili powder and bring to a quick boil. Remove the pan from the heat source and stir in the chopped butter pieces, stirring until smooth.
6.
Divide the halibut and snow peas between two plates. Spoon chili butter sauce over the fish. Garnish with watercress, if desired. Serve.
