any firm white flesh fish will work. A non stick frying pan is essential.
1. Heat a nonstick pan over medium high heat with 1 tbs olive oil. Rub halibut with salt and pepper. Lightly brown fish in frying pan on one side only, 3-4 min. Transfer to a plate.
2. Add oil to frying pan, heat and add fennel and ouzo. Stir frequently till light golden and almost tender about 8 min. Add garlic, cook stir 1 min.
3. Add tomatoes, 1/2 cup water, chickpeas, salt and pepper and oregano and bring to boil. Reduce heat to maintain steady simmer. Lay halibut fillets browned side up in sauce and simmer till fish is cooked through, 5 - 10 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (589g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 720 | ||
Calories from Fat: 219 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 130.6mg | 40 % | |
Sodium 569.4mg | 20 % | |
Potassium 2292.2mg | 60 % | |
Total Carbohydrate 29.8g | 9 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 22.6g | ||
Protein 91.2g | 130 % | |
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: 720
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