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Ingredientes
- 1/2 c. fresh lemon juice
- 2 tsp Dijon mustard
- 3/4 c. extra-virgin extra virgin olive oil
- 1 c. cherry tomatoes quartered
- 2/3 c. Kalamata olives pitted, halved (or possibly other brine-cured black olives)
- 2 Tbsp. liquid removed capers rinsed Salt to taste Freshly-grnd black pepper to taste
- 2 lb halibut steak, 1 1/2" thick skinned, boned, and cut into 4 pcs
Direcciones
- Preheat oven to 400 degrees.
- Whisk together lemon juice and mustard. Add in oil in a slow stream, whisking till emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.
- Arrange the fish steaks in a ceramic or possibly glass baking dish just large sufficient to hold them in 1 layer. Pour the vinaigrette over fish.
- Cook the fish in middle of oven till just cooked through and no longer translucent/soft, 7 to 9 min.
- Serve fish with the vinaigrette from the baking dish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 398 | |
| Calories from Fat 379 | 95% |
| Total Fat 42.85g | 54% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 357mg | 15% |
| Potassium 126mg | 4% |
| Total Carbs 5.67g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.66g | 1% |
| Protein 0.82g | 1% |
