Directions:
- Make the cabbage slaw: chiffonade cabbage, add onion, cucumber and cilantro; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit at room for 30 minutes.
- Preheat oven to 400 degrees.
- Heat a non-stick oven proof pan over medium heat, add olive oil, add halibut and brown on one side, turn halibut over and put pan in the oven for about 10-15 minutes until halibut is flakey and cooked through.
- To serve: flake cooked halibut into a bowl and serve with warmed corn tortillas and the bowls of the cabbage slaw, guacamole and salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.31 Kcal (1333 kJ) | ||
| Calories from fat | 78.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 13% | |
|---|---|---|---|
| Cholesterol | 81.63mg | 27% | |
| Sodium | 127.94mg | 5% | |
| Potassium | 752.48mg | 16% | |
| Total Carbs | 35.72g | 12% | |
| Sugars | 3.34g | 13% | |
| Dietary Fiber | 6.16g | 25% | |
| Protein | 28.4g | 57% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 5.2mg | 29% | |
| Calcium | 104.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 115.56 Kcal (484 kJ) | ||
| Calories from fat | 28.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 13% | |
|---|---|---|---|
| Cholesterol | 29.64mg | 27% | |
| Sodium | 46.45mg | 5% | |
| Potassium | 273.19mg | 16% | |
| Total Carbs | 12.97g | 12% | |
| Sugars | 1.21g | 13% | |
| Dietary Fiber | 2.24g | 25% | |
| Protein | 10.31g | 57% | |
| Vitamin C | 9.8mg | 45% | |
| Iron | 1.9mg | 29% | |
| Calcium | 37.8mg | 10% | |
* 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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