Crispy Skin Halibut with Bacon Tomato Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
726
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 106.9 μg | (178 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,229 mg | (31 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For halibut
- 4 Halibut fillet (approx. 175 g | 6 oz)
- 1 Lime (cut into wedges)
- salt (to taste)
- peppers (to taste)
- 3 cloves garlic cloves (peeled and coarsely chopped)
- ½ cup fresh cilantro (chopped)
- 1 Tbsp fresh Lime juice
- 2 Tbsps butter
- 1 Tbsp olive oil
- For stew
- ½ cup thick-cut Bacon (cut into 1? x 1/4? pieces)
- 2 Tbsps Leeks coarsely chopped (white part only)
- 2 Tbsps onions (peeled and chopped)
- 1 clove garlic cloves (minced)
- kosher salt (to taste)
- peppers (to taste)
- 2 cups canned Tomatoes (whole)
- Canola oil
- ¼ cup chicken stock (plus 2 tablespoons)
- olive oil
- For asparagus
- 16 ozs Asparagus
- 2 Tbsps extra virgin olive oil
- 1 tsp lemon juice
- salt (to taste)
- peppers (to taste)
Preparation steps
1.
For halibut:
2.
Preheat a grill for high heat. Squeeze lime juice over fish fillets, then season with salt and pepper.
3.
Grill fish fillets for about 5 minutes on each side, until browned and fish flakes when poked with a fork. Transfer to a warm serving plate.
4.
Heat the oil in a skillet over medium heat. Add the garlic; cook and stir, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Set aside.
5.
For tomato stew:
6.
Pour 2 tablespoons of water into a medium saucepan and set over medium heat. Add the bacon and reduce heat for 30 minutes. Transfer bacon to paper towels.
7.
Keep 2 tablespoons bacon fat in pan, add the leeks, onions, garlic and stir to coat. Add salt and pepper to taste. Cook for 5-7 minutes until the veggies are soft. Add the tomatoes with their juices and simmer for 45 minutes.
8.
Transfer half the mixture to a food processor and puree. Add back into pan. Cook for 15 minutes or until slightly thickened. Stir in the bacon and reduce the heat to low.
9.
For asparagus:
10.
Cut off tough ends of asparagus and discard. Cut into 1 to 2 inch sections, slicing the asparagus on a diagonal.
11.
Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Boil the asparagus for 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil and lemon juice. Salt and pepper to taste.
12.
Serve warm with Halibut, cilantro butter sauce, and tomato stew.
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