What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured. Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade. If your cast-iron pan fits only two fillets comfortably, cook the fish in two batches to avoid overcrowding.
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Serving Size: 1 serving (372g) | ||
Recipe Makes: 4 servings | ||
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Calories: 188 | ||
Calories from Fat: 103 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 196.5mg | 7 % | |
Potassium 451.3mg | 12 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 10.7g | ||
Protein 10g | 14 % | |
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: 188
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