Try this Oven-Poached Halibut with Fennel And Orange recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees. To prepare the poaching liquid, heat the olive oil in a large ovenproof saute pan over high heat until very hot. Add the onion and garlic and saute until fragrant, 1 to 2 minutes. Add the fennel and saute for about 2 minutes more, then add the sherry, stock, and orange zest and juice, and reduce by about half. To prepare the fish, season the fillets with salt and pepper and place in the poaching liquid. Add the butter and 1 tablespoon of fennel greens and cover with a lid or with aluminum foil. Place the pan in the oven and cook for 8 to 10 minutes, or until just cooked through. Remove from the oven and place the fillets in 4 large, shallow soup bowls. Season the poaching liquid with salt and pepper and pour over the fillets. Top with the remaining orange zest and fennel and serve. Per serving: 243 Calories (kcal); 8g Total Fat; (32% calories from fat); 23g Protein; 13g Carbohydrate; 40mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 4 servings | ||
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Calories: 213 | ||
Calories from Fat: 161 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 6.1mg | 0 % | |
Potassium 68.4mg | 2 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.5g | ||
Protein 0.6g | 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: 213
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