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Halibut Mixed Grill Recipe
|Red sweet peppers||2|
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Heavy cream||2 Tablespoon|
|Halibut fillets/2 halibut steaks||8 Ounce|
|Chives bunch||1 Small, chopped into 1 inch pieces|
Serving size: Complete recipe
Calories 1010 Calories from Fat 566
% Daily Value*
Total Fat 64 g98.6%
Saturated Fat 14.2 g71.2%
Trans Fat 0 g
Cholesterol 113.7 mg
Sodium 187.6 mg7.8%
Total Carbohydrates 55 g18.4%
Dietary Fiber 16.3 g65.1%
Sugars 32.3 g
Protein 60 g120.2%
Vitamin A 354.2% Vitamin C 841.3%
Calcium 30.4% Iron 37.2%
*Based on a 2000 Calorie diet
Rinse tomatoes, peppers, and chiles, dry well.
Brush them lightly with oil and grill over very hot coals, turning so that all sides are blackened.
Scrape or rub off skins, cut off stems, discard seeds, and toss vegetables into blender or food processor.
Crush 1 garlic clove and put in a small bowl with heavy cream.
Put the other 2 cloves in blender and buzz to liquify; the sauce should be quite thick, but you can add 1 tablespoon water if necessary.
Pour sauce onto 2 dinner plates and put in a warm oven.
Rinse halibut, pat dry.
If using a thick fillet, cut into 2 equal pieces.
Brush with oil.
Grill 4 to 6 minutes on each side, depending on thickness.
Halibut will be opaque when done.
Set 1 piece of halibut on each plate.
Re move and discard garlic.
Pour cream over each halibut serving.
Sprinkle chives sparingly over both halibut and sauce.