Halibut with Zucchini & Almond Salad Recipe Video
Ingredients
| Halibut fillet | 1 Pound (4 pieces of 4 ounce each) | |
| Lemon zest | 1 Tablespoon | |
| Chive | 1 Tablespoon, chopped | |
| Extra virgin olive oil | 3 Tablespoon (2 tbsp. for the Halibut and remaining for the salad dressing) | |
| Regular salt | 2 Dash (1 dash for the Halibut and remaining for the salad dressing) | |
| Pepper | 2 Dash | |
| Zuchinni | 1 Pound | |
| Red onions | 1⁄4 Cup (4 tbs) | |
| Basil | 1 Tablespoon, julienned | |
| Mint | 1 Tablespoon, chopped finely | |
| Fresh lemon juice | 2 Tablespoon | |
| Almond | 2 Tablespoon, toasted and slivered |
Nutrition Facts
Serving size
Calories 302 Calories from Fat 161
% Daily Value*
Total Fat 18 g27.4%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 36.3 mg12.1%
Sodium 136.4 mg5.7%
Total Carbohydrates 8 g2.8%
Dietary Fiber 3.2 g12.9%
Sugars 3.3 g
Protein 27 g54.2%
Vitamin A 18.6% Vitamin C 53.6%
Calcium 11.7% Iron 11.3%
*Based on a 2000 Calorie diet
Directions
1. Season the halibut fillet with salt and pepper.
2. In a bowl combine lemon zest and chive, sprinkle mixture over the fillet. Set aside.
3. For Salad – trim the ends of the zucchini make thin ribbons.
MAKING
4. In a large bowl combine zucchini, onions, basil and mints.
5. Toss the salad with extra virgin olive oil, lemon juice, salt and pepper.
6. For Fish – heat a non-stick sauté pan over medium high heat.
7. Pour in olive oil, place the fillets and cook for 10 minutes on both sides.
SERVING
8. In a serving plate, place the Zucchini salad, top with halibut fillet and drizzle the left over dressing from the salad bowl and sprinkle toasted almond. Serve and enjoy!
Chef
