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Hearty Halibut

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Submitted by tea

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 907.2
POUNDS G HALIBUT
fresh, or frozen, thawed
¾ 177
CUP ML ONIONS
thinly sliced
1 237
CUP ML MUSHROOMS, CANNED
fresh, sliced, or 4 oz can, drained, sliced
¾ 177
CUP ML TOMATOES
fresh or canned, chopped
¼ 59
3 45
TABLESPOONS ML PIMENTOS
finely chopped
½ 118
CUP ML WHITE WINE
dry *
2 3E+1
TABLESPOONS ML WHITE VINEGAR
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
freshly ground
2 3E+1
TABLESPOONS ML MARGARINE
light
¼ 59
CUP ML PARSLEY LEAVES
minced
1 1
WEDGES WEDGES LEMON
to garnish *

Directions

Preheat oven to 350℉ (180℃).

Prepare large baking dish with nonstick spray.

Cut fish into 6 even servings.

Arrange onion in bottom of baking pan.

Place fish ontop of onion.

Combine the remaining ingredients except margarine and lemon wedges.

Spread on top of fish.

Dot with margarine.

Bake 25 to 30 minutes or until fish flakes easily with fork.

Serve with lemon wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 220 30% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 640mg 27%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 65g
Vitamin A 20% Vitamin C 29%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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