Try this Halibut Braised in Spanish Pepper Sauce (Light) recipe, or contribute your own.
Suggest a better description1. In a large (10- to 12-inch) skillet, heat the olive oil over medium heat. Add the onion, garlic, bell peppers and carrot. Cover the pan and cook 10 minutes, stirring occasionally. 2. Stir in the chopped prosciutto, tomatoes, bay leaf, vinegar, paprika, hot pepper sauce, salt and pepper. Simmer, uncovered, 5 minutes. 3. Place the halibut pieces in the pan, spoon some of the sauce over. Cover the pan and cook 12 minutes per inch of thickness, or until the fish tests done. 4. Sprinkle the dish with lemon juice and serve. Adapted from "The Victory Garden Fish and Vegetable Cookbook" by Marian Morash. Recipe by: Seattle Times, 4/16/97 Posted to MC-Recipe Digest V1 #581 by Rooby
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 18 | ||
Calories from Fat: 9 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4mg | 0 % | |
Potassium 51.9mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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