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Lemon Halibut Recipe
|Onion||1 , thinly sliced|
|Olive oil||1 Tablespoon|
|Defatted chicken stock||2 Cup (32 tbs)|
|Romaine lettuce head||1 , cut into 1 inch squares|
|Lemon juice||1⁄4 Cup (4 tbs) (Of 2 Lemons)|
|Ground black pepper||1 Pinch|
|Halibut fillets||24 Ounce (4 Fillets Of 6 Ounce Each)|
|Snipped chives||1⁄4 Cup (4 tbs)|
|Capers||1 Tablespoon, rinsed|
Calories 282 Calories from Fat 70
% Daily Value*
Total Fat 8 g12.1%
Saturated Fat 1.1 g5.6%
Trans Fat 0 g
Cholesterol 54.4 mg
Sodium 350.9 mg14.6%
Total Carbohydrates 12 g3.9%
Dietary Fiber 2.3 g9.1%
Sugars 2.8 g
Protein 40 g80.3%
Vitamin A 175.3% Vitamin C 53.6%
Calcium 19.5% Iron 17.3%
*Based on a 2000 Calorie diet
Add the stock and bring to a boil.
Add the lettuce and cook for 2 to 3 minutes, or until the lettuce just starts to wilt.
Stir in the lemon juice and pepper.
Add the fish and cook for 5 minutes, or until just firm to the touch.
Carefully drain the excess liquid from the frying pan into a 2-quart saucepan.
Over high heat, cook until reduced by half, about 5 to 7 minutes.
In a cup, mix the water and cornstarch until smooth.
Add to the saucepan and cook for a few minutes to thicken the sauce.
Stir in the chives and capers.
To serve, transfer portions of lettuce and fish to dinner plates.
Spoon on the sauce.