Caroline Styne, co-owner and sommelier of Los Angeles' Lucques and AOC, likes to coat delicate halibut fillets in fresh herbs and grill them until lightly charred; to make a tangy sauce, she cooks cherry tomatoes in tarragon-infused browned butter until they burst with juice. More Fish Recipes
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4|
|Calories from Fat: 281 (59%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 45.8mg||14 %|
|Sodium 26mg||1 %|
|Potassium 1229.2mg||32 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 39.4g|
|Protein 6g||9 %|
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Calories per serving: 474
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