Try this Halibut with Creole Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Sprinkle fish with one tablespoon lemon juice, salt and pepper. Arrange in a 12-by-7 inch baking dish. Bake 10 to 15 minutes (about 20 minutes if fish is frozen) or until fish flakes when tested with a fork. Meanwhile, in a medium skillet, cook celery, green pepper and green onions in margarine until tender. Dissolve cornstarch in remaining three tablespoons lemon juice. Add to skillet with remaining ingredients. Bring to boil. Reduce heat and simmer five minutes. Serve sauce over fish. Refrigerate leftovers. Source: Borden : Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith Posted to MM-Recipes Digest V4 #064 by lionheart@chase3000.com on 1997, .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (33g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 67 | ||
Calories from Fat: 51 (76%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.7g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 100.8mg | 3 % | |
Potassium 53.4mg | 1 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.9g | ||
Protein 0.2g | 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: 67
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.