The olive oil at the end of the recipe is nothing more than an effort to account for part of the marinade which may soak into the fish and be eaten. Since the marinade is discarded when the fish is removed for cooking the amount consumed should be minimal. The spice packs include parsley basil salt and pepper. Add remaining ingredients to bag and use to marinate fish. swordfish works well too.
1. Whisk together the extra virgin olive oil 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the halibut fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate
3. Remove the halibut from the marinade, and shake off excess. Discard the remaining marinade. grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per sides, depending on the thickness of the fillets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (206g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 206 (57%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||30 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 54.4mg||17 %|
|Sodium 396.6mg||14 %|
|Potassium 817.4mg||22 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.7g|
|Protein 35.8g||51 %|
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: 362
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!