Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 x portions halibut fillets - (6 to 8 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 x garlic clove crushed
- 1 x shallot sliced
- 1/2 c. white wine
- 1 can diced tomatoes well liquid removed
- 1/4 x lemon
- 20 x leaves fresh basil torn, or possibly
- Â Â rolled and cut chiffonade
Direcciones
- Season fish with salt and pepper. In a large skillet add in the oil. Arrange fish in the pan and turn to coat in oil, then add in garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes.
- Place the pan on the stove top and bring the liquid to a boil over medium-high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 min till opaque and flaky, but not dry.
- Carefully transfer fish topped with tomatoes to dinner plates or possibly serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or possibly shredded basil. Serve immediately.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 4 servings | |
| Calories 539 | |
| Calories from Fat 117 | 22% |
| Total Fat 13.11g | 16% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 370mg | 15% |
| Potassium 1981mg | 57% |
| Total Carbs 7.92g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.53g | 1% |
| Protein 86.34g | 138% |
