Directions:
- Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
- Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.22 Kcal (2232 kJ) | ||
| Calories from fat | 328.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.45g | 56% | |
|---|---|---|---|
| Cholesterol | 90.7mg | 30% | |
| Sodium | 202.98mg | 8% | |
| Potassium | 65.22mg | 1% | |
| Total Carbs | 3.11g | 1% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 45.84g | 92% | |
| Vitamin C | 20.7mg | 35% | |
| Iron | 0.6mg | 3% | |
| Calcium | 14.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 182.24 Kcal (763 kJ) | ||
| Calories from fat | 112.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.46g | 56% | |
|---|---|---|---|
| Cholesterol | 31mg | 30% | |
| Sodium | 69.37mg | 8% | |
| Potassium | 22.29mg | 1% | |
| Total Carbs | 1.06g | 1% | |
| Sugars | 0.31g | 4% | |
| Dietary Fiber | 0.37g | 4% | |
| Protein | 15.67g | 92% | |
| Vitamin C | 7.1mg | 35% | |
| Iron | 0.2mg | 3% | |
| Calcium | 5mg | 1% | |
* 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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