Rather than pairing red wine with red meat, Marcia Kiesel opts for perfectly cooked halibut steaks. Any other meaty but delicately flavored fish, like wild striped bass or snapper, would also work (stay away from oily fish like bluefish when serving red winesthey tend to make the wine's tannins taste metallic). And the bright, lemony parsley sauce balances the earthy quality of a Graves.More Quick Fish Recipes
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 | ||
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Calories: 175 | ||
Calories from Fat: 171 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 3497.2mg | 121 % | |
Potassium 33.4mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.6g | ||
Protein 0.4g | 1 % | |
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: 175
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