This Halibut dish has an herb-a-licious, tangy citrus kick! Make sure to pair it with my Sicilian Lemon Glazed Carrots!
A Straight Sided Pan with Cover
Measuring Cups and Spoons
A Blender
A Sharp Chef’s Knife
A Meat or Candy-Making Thermometer
A 4-Quart Braising Pan with Cover
A Large Plate
Tin Foil
A Kitchen Spoon
A Serving Bowl or Gravy Dish
6 (6 Ounce) halibut fillet
6 Cups Lime Infused Olive Oil
1 Tsp Sea Salt
Fresh Ground Pepper
1 Cup Parsley, Chopped
1 Cup Basil, Chopped
2 Tsp Garlic, Minced
3 Tbsp Capers, Drained
1/4 Cup Green Olives, Chopped
1/2 Cup Lime Infused Olive Oil (from the pot)
1/4 Cup White Wine
1/4 Cup Sicilian Lemon White Balsamic1/2 Cup Veggie Broth1/2 Tsp Sea SaltShakes of Hot Sauce How To Put It Together:1) Pour 6 cups of lime infused olive oil into a straight-sided braising pan. Heat the pan over over low heat. Using a meat or candy thermometer, check the temperature until the oils reaches about 250 degrees Fahrenheit. Add the halibut to the pan; poach for 20 – 30 minutes depending on how done you prefer your fish. Transfer the halibut to a plate; cover with tin foil while you make the sauce.
2) To the blender, add the chopped parsley, basil, garlic, capers, green olives, lime infused olive (from the pot), white wine, Sicilian lemon white balsamic, veggie broth, sea salt and a couple of shakes of hot sauce; blend till emulsified and transfer to a serving bowl or gravy dish.
3) To plate: Place a halibut filet on a dinner plate, spoon sauce on top.
4) Serve and enjoy! Nina’s Tasty Tip:Tuna, Swordfish, Wild Salmon and Mahi-Mahi are also great choices for this dish. Nutrition:• 411 Calories
• 34 grams of Protein
• 6 grams of Total Carbohydrates
• 4 grams of Sugar
• 1 gram of Fiber
• 26 grams of Total Fat
• 4 gram of Saturated Fat
• 0 grams of Trans Fat
• 64 mg of Cholesterol
• 672 mg of Sodium
• 245% RDA Vitamin K
• 74% RDA Selenium
• 70% RDA Niacin
• 65% RDA Vitamin B6
• 42% RDA Thiamin
• 28% RDA Phosphorus
• 28% RDA Sodium
• 27% RDA Vitamin C
• 24% RDA Vitamin A
• 22% RDA Vitamin E
• 21% RDA Magnesium
• 21% RDA Potassium
• 13% RDA Iron
• 12% RDA Vitamin B12
• 11% RDA Pantothenic Acid
• Glycemic load: 2
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
