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Suggest a better descriptionHeat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes. Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes. With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish. This recipe yields 2 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6754 broadcast 12-24-1997) Recipe by: Michele Urvater
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 2 servings | ||
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Calories: 326 | ||
Calories from Fat: 99 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 87.8mg | 27 % | |
Sodium 165.8mg | 6 % | |
Potassium 1108.3mg | 29 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.4g | ||
Protein 47.9g | 68 % | |
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: 326
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