Directions:
- Sprinkle halibut with salt and pepper.
- Sauté zucchini, onion and garlic in 1 tbsp.
- Oil for 2 minutes.
- Add tomato and parsley and cook covered for 1 minute.
- Remove from pan.
- Sauté halibut in 2 tbsps.
- Hot oil until brown on both sides.
- Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
- Return vegetables to pan.
- Add lemon juice, salt and pepper to taste.
- Heat briefly.
- Recipe may be doubled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.73 Kcal (1678 kJ) | ||
| Calories from fat | 229.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.54g | 39% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 95.57mg | 4% | |
| Potassium | 224.59mg | 5% | |
| Total Carbs | 5.57g | 2% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 35.14g | 70% | |
| Vitamin C | 17.8mg | 30% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 138.91 Kcal (582 kJ) | ||
| Calories from fat | 79.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 39% | |
|---|---|---|---|
| Cholesterol | 23.58mg | 23% | |
| Sodium | 33.13mg | 4% | |
| Potassium | 77.85mg | 5% | |
| Total Carbs | 1.93g | 2% | |
| Sugars | 1.01g | 12% | |
| Dietary Fiber | 0.4g | 5% | |
| Protein | 12.18g | 70% | |
| Vitamin C | 6.2mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.1mg | 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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