Mediterranean Halibut and Vegetables - 13g Carbs, 3g Fiber
From: Vital Choices Newsletter
Simple, and simply delicious, you can make this recipe using thawed
or still-frozen halibut.
Prep Time: 10 minutes
Servings: 4
1 large red onion, halved and thinly sliced
4 cloves garlic, sliced
3 Tbsp organic extra virgin olive oil
1 (14.5 oz can) diced tomatoes
1/2 cup dry white wine
4 (6 oz each) Alaskan halibut fillets, thawed or frozen
Sea salt and black pepper to taste
2 oz feta cheese
1/2 cup pitted Kalamata or black olives, halved
1/2 tsp dried organic oregano
1/2 tsp dried organic basil
In large skillet, saute onions and garlic in oil until tender, about
5 minutes. Stir in tomatoes and wine. Heat to boiling; reduce to
simmer and cook 2 minutes.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat
dry with paper towel. Arrange halibut over vegetables in skillet; season
with salt and lemon pepper. Cover and gently simmer for 15 to 17 minutes
for frozen halibut OR 10 to 12 minutes for fresh/thawed fish. Cook just
until fish is opaque throughout.
To serve, place halibut portions on platter. Spoon vegetables over
halibut; sprinkle with cheese, olives and herbs.
Servings: 4
Nutrition per Serving:
377 Calories, 18g Total Fat, 4g Saturated Fat, 44% Calories from Fat,
58mg Cholesterol, 34g Protein, 13g Carbs, 3g Fiber, 545mg Sodium,
214mg Calcium and .7g Omega-3 Fatty Acids
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