Directions:
- In a small bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In another small bowl, combine salsa ingredients; cover and refrigerate until serving.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill, uncovered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.44 Kcal (1099 kJ) | ||
| Calories from fat | 74.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 13% | |
|---|---|---|---|
| Cholesterol | 17.01mg | 6% | |
| Sodium | 468.31mg | 20% | |
| Potassium | 282.99mg | 6% | |
| Total Carbs | 38.22g | 13% | |
| Sugars | 33.26g | 133% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 10.34g | 21% | |
| Vitamin C | 152.4mg | 254% | |
| Iron | 0.1mg | 0% | |
| Calcium | 16.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 108.17 Kcal (453 kJ) | ||
| Calories from fat | 30.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 13% | |
|---|---|---|---|
| Cholesterol | 7.01mg | 6% | |
| Sodium | 193.02mg | 20% | |
| Potassium | 116.64mg | 6% | |
| Total Carbs | 15.75g | 13% | |
| Sugars | 13.71g | 133% | |
| Dietary Fiber | 1.27g | 12% | |
| Protein | 4.26g | 21% | |
| Vitamin C | 62.8mg | 254% | |
| Calcium | 6.7mg | 2% | |
* 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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