Try this Sage Halibut with Mushroom Corn and Quinoa recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 on convection.
Cut kernels off the cob
Slice mushrooms
Put butter in frying pan with fresh sage and cook until sage is done and the butter is infused.
Add halibut to second pan with canola oil. Lightly brown the outside and flip to other side. About 1 minute per side
Add butter sage mix and cook for a few minutes basting the fish with the butter. Flip fish and do the same on the other side.
Put fish on parchment paper on a cookie sheet and put in the oven and cook until 130 degrees internal temperature.
Meanwhile add corn, garlic and mushrooms and cook until tender. About 5 minutes. Add lemon juice and quinoa and serve
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Serving Size: 1 Serving (995g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1034 | ||
Calories from Fat: 564 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.7g | 84 % | |
Saturated Fat 31.1g | 156 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 194.6mg | 60 % | |
Sodium 1446mg | 50 % | |
Potassium 2385.4mg | 63 % | |
Total Carbohydrate 52.3g | 15 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 46.8g | ||
Protein 66.8g | 95 % | |
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: 1034
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