Directions:
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the squash, garlic, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes. Stir in the tomatoes and their liquid. Season the halibut with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle it in the vegetables. Cover and simmer over medium-low heat until the halibut is opaque throughout and beginning to flake, 10 to 12 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1700.32 Kcal (7119 kJ) | ||
| Calories from fat | 983.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.32g | 168% | |
|---|---|---|---|
| Cholesterol | 312.98mg | 104% | |
| Sodium | 1597.98mg | 67% | |
| Potassium | 4368.69mg | 93% | |
| Total Carbs | 68.43g | 23% | |
| Sugars | 36.77g | 147% | |
| Dietary Fiber | 18.62g | 74% | |
| Protein | 112.73g | 225% | |
| Vitamin C | 97.7mg | 163% | |
| Iron | 14.9mg | 83% | |
| Calcium | 328.1mg | 33% | |
| Amount Per 100 g | |||
| Calories | 105.07 Kcal (440 kJ) | ||
| Calories from fat | 60.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 168% | |
|---|---|---|---|
| Cholesterol | 19.34mg | 104% | |
| Sodium | 98.75mg | 67% | |
| Potassium | 269.97mg | 93% | |
| Total Carbs | 4.23g | 23% | |
| Sugars | 2.27g | 147% | |
| Dietary Fiber | 1.15g | 74% | |
| Protein | 6.97g | 225% | |
| Vitamin C | 6mg | 163% | |
| Iron | 0.9mg | 83% | |
| Calcium | 20.3mg | 33% | |
* 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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