Directions:
- For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
- For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.27 Kcal (1060 kJ) | ||
| Calories from fat | 163.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 28% | |
|---|---|---|---|
| Cholesterol | 2.84mg | 1% | |
| Sodium | 485.58mg | 20% | |
| Potassium | 725.16mg | 15% | |
| Total Carbs | 19.29g | 6% | |
| Sugars | 8.85g | 35% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 37.2mg | 62% | |
| Iron | 1.5mg | 8% | |
| Calcium | 66.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.8 Kcal (393 kJ) | ||
| Calories from fat | 60.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 28% | |
|---|---|---|---|
| Cholesterol | 1.05mg | 1% | |
| Sodium | 179.84mg | 20% | |
| Potassium | 268.57mg | 15% | |
| Total Carbs | 7.14g | 6% | |
| Sugars | 3.28g | 35% | |
| Dietary Fiber | 1.77g | 19% | |
| Protein | 2.05g | 11% | |
| Vitamin C | 13.8mg | 62% | |
| Iron | 0.6mg | 8% | |
| Calcium | 24.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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