Try this Baked Halibut with Yogurt Sauce recipe, or contribute your own.
Suggest a better descriptionPlace the yogurt into a strainer that has been lined with cheesecloth. Put over a bowl and let drain in the refrigerator overnight. The next day, stir together the drained yogurt, turmeric, cumin, salt, ginger root, chili, garlic, mint, cilantro and lime juice. Let the flavors blend for about 30 minutes at room temperature. (If making ahead, store in refrigerator.) With aluminum foil, line a baking dish in which the halibut will fit. Put the fish into the dish. Spread 1/3 cup of the yogurt sauce on top. Bake in a preheated, 450 degree (F) oven 12 minutes per inch of thickness, measuring at the thickest point, or until the fish tests done. Serve with the remaining yogurt sauce to the side. From an article by Judith Blake, Seattle Times, in the Buffalo News, 1998. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #12 by STEPHEN CEIDEBURG : Refer#: NONE on
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 4 | ||
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Calories: 214 | ||
Calories from Fat: 41 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 51.5mg | 16 % | |
Sodium 130.7mg | 5 % | |
Potassium 924mg | 24 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.9g | ||
Protein 34.9g | 50 % | |
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: 214
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