Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 284.7
- Total Fat: 8.6 g
- Cholesterol: 65.2 mg
- Sodium: 692.3 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.5 g
- Protein: 43.1 g
View full nutritional breakdown of Halibut~~As made by my CHEF HUSBAND!! calories by ingredient
Halibut~~As made by my CHEF HUSBAND!!
Submitted by: MOMWANTSNOWAISTIntroduction
My hubby is NOT a REAL CHEF,but anexcellent cook who throws ingredients together and it comes out great-tasting! I, on the other hand ,NEED TO MEASURE, so I wrote out this recipe as he was preparing it! Hope you enjoy @ 173.4 cal. per 0.5 fillet per person! My hubby is NOT a REAL CHEF,but anexcellent cook who throws ingredients together and it comes out great-tasting! I, on the other hand ,NEED TO MEASURE, so I wrote out this recipe as he was preparing it! Hope you enjoy @ 173.4 cal. per 0.5 fillet per person!Number of Servings: 4
Ingredients
-
Halibut fish-2 fillets {1/2 fillet per person}
Lemon juice-1 cup to distribute evenly over both fillets[1/2 cup over each]
Raspberry Vinagrette-Fat Free-preferred
Fresh Cilantro-keep refrigerated until use-fresh brings out more flavor!--3 tbsp ={the given 9 tsp-only available measure}
Lemon Pepper Spice --3 tbsp {same as above 9 tsp = 3 tbsp}
Dill Weed Herb--3 tbsp{same as above ; the 9 tsp is EQUIVALENT to 3 tbsp}
Directions
Makes 4 servings~~~
1-Prepare oven to 400 degrees.
2-Prepare fish-cut off skin/de-bone.
3-Measure 1/2 cup for EACH fillet --lemon juice-pour over fish.
4-Measure fat free rasp. vinagrette -1 tbsp per fillet- and pour lightly over each fish fillet.
5-Put refrigerated Cilantro--4.5 tbsp on EACH fish fillet.
6-Put 9 tsp divided evenly over two fillets[4.5 tsp over EACH fillet]
7-Bake in glass dish for 45 min. COVERING TOP W/FOIL to prevent dryness.
Number of Servings: 4
Recipe submitted by SparkPeople user MOMWANTSNOWAIST.
1-Prepare oven to 400 degrees.
2-Prepare fish-cut off skin/de-bone.
3-Measure 1/2 cup for EACH fillet --lemon juice-pour over fish.
4-Measure fat free rasp. vinagrette -1 tbsp per fillet- and pour lightly over each fish fillet.
5-Put refrigerated Cilantro--4.5 tbsp on EACH fish fillet.
6-Put 9 tsp divided evenly over two fillets[4.5 tsp over EACH fillet]
7-Bake in glass dish for 45 min. COVERING TOP W/FOIL to prevent dryness.
Number of Servings: 4
Recipe submitted by SparkPeople user MOMWANTSNOWAIST.
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