Halibut With Vegetables Recipe
Ingredients
| Halibut fillets | 2 Pound | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Paprika | 1⁄4 Teaspoon | |
| Carrots | 2 | |
| Celery stalks | 3 | |
| Green onions | 6 | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 249 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.2%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 68.5 mg22.8%
Sodium 438.1 mg18.3%
Total Carbohydrates 4 g1.2%
Dietary Fiber 1.4 g5.6%
Sugars 1.7 g
Protein 32 g64.3%
Vitamin A 91% Vitamin C 14.3%
Calcium 9.6% Iron 9.2%
*Based on a 2000 Calorie diet
Directions
Arrange fish in ungreased baking pan, 13 X 9 x 2 inches.
Season with 1 teaspoon salt, the pepper and paprika.
Cut carrots, celery and onions (with tops) into 1 inch lengths.
Place in blender; add water to cover.
Chop, watching carefully.
Drain thoroughly.
(Or carrots can be shredded and celery and onions finely chopped by hand).
Spread vegetables on fish; season with 1 teaspoon salt.
Dot with butter and sprinkle with lemon juice.
Cover tightly; bake 30 minutes or until fish flakes easily with fork.
Herbed Zucchini (page 64) and Creamy Blackeye Peas (page 63) round out the main dish.
Chef
