Try this Halibut with Chunky Fennel and Sun-Dried Tomato recipe, or contribute your own.
Suggest a better descriptionHeat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fennel, leeks and garlic and saute until crisp tender, about 5 minutes. Add wine and cook until reduced by half, about 3 minutes. Add tomato paste, chopped tomatoes, sun-dried tomatoes, olives and 1 teaspoon rosemary and cook until slightly thickened. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before using.) Combine remaining 1/3 cups olive oil and 3 teaspoons rosemary in a small bowl. Arrange halibut fillets in single layer in shallow dish. Pour oil-rosemary mixture over. Cover and chill 1 hour. Prepare barbecue (medium-high heat). Season halibut with salt an pepper. Grill until fish is just opaque in center, about 7 minutes, turning once. Reheat relish. Arrange fish on plate; spoon relish over. Garnish with lemon wedges and fennel fronds and serve. *Available at Greek and Italian markets and some supermarkets. Source: Bon Appetit BARBECUE! Special Edition Formatted for MC by Sharon Klinger (tmvm93b@prodigy.com) Recipe by: Bon Appetit Sent to me by "Jack C. Elvis"
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 44 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 129.1mg | 4 % | |
Potassium 423.1mg | 11 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 7g | ||
Protein 1.8g | 3 % | |
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: 44
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