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EatSmarter exclusive recipe

Halibut from the Oven

with Lime and Tomato
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Halibut from the Oven

Halibut from the Oven - Brand new and different: Delicate, exotic fish that is fiery hot!

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
466
calories
Calories
0
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Ingredients

for
6
servings
1
1
2
1 ¾ cups
¾ cup
1 tablespoon
2 tablespoons
1
Halibut (ready to cook, about 2.5 kg)
2 stalks
Leek (about 200 grams)
8
Tomatoes (500 grams)
2 tablespoons
½ bunch
Preparation

Kitchen utensils

1 Small pot, 1 Small skillet, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Fine grater, 1 Citrus juicer, 1 Kitchen towel, 1 Lid, 1 Wooden spoon

Preparation steps

1.
Halibut from the Oven preparation step 1

Rinse lime in hot water, wipe dry and finely grate the peel. Squeeze lime and set aside the juice. Halve chile pepper, remove the seeds, rinse and finely chop. Peel garlic and finely chop.

2.
Halibut from the Oven preparation step 2

Bring lime zest, chile pepper and garlic to a boil in a pot with coconut milk, fish stock, curry powder and olive oil. Season with salt and pepper and set aside.

3.
Halibut from the Oven preparation step 3

Rinse halibut in cold water and drain on a paper towel.

4.
Halibut from the Oven preparation step 4

Rinse leeks, trim, cut into rings and place in a sealable roasting pan that is large enough for the fish.

5.
Halibut from the Oven preparation step 5

Sprinkle fish with salt and a little lime juice and place with the dark side up on the leeks.

6.
Halibut from the Oven preparation step 6

Rinse tomatoes, cut out stems, cut in half and spread around the fish. Then pour the warm, spiced coconut milk over everything.

7.
Halibut from the Oven preparation step 7

Place the lid on the roasting pan and bake the fish in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until skin comes off easily, about 35 minutes.

8.
Halibut from the Oven preparation step 8

Meanwhile, toast coconut in a dry pan until light brown.

9.
Halibut from the Oven preparation step 9

Rinse cilantro, shake dry, pluck leaves and chop coarsely. At the end of cooking sprinkle cilantro and coconut over the fish and add to the roasting pan. Heat for 2 minutes in the oven, so the flavor can develop. Serve immediately with rice, if desired.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie466 kcal(22 %)
Protein68 g(69 %)
Fat17 g(15 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.4 mg(50 %)
Vitamin D16 μg(80 %)
Vitamin E4.8 mg(40 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin23.1 mg(193 %)
Vitamin B₆1.1 mg(79 %)
Folate96 μg(32 %)
Pantothenic acid1.2 mg(20 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C38 mg(40 %)
Potassium1,084 mg(27 %)
Calcium193 mg(19 %)
Magnesium117 mg(39 %)
Iron3.4 mg(23 %)
Iodine113 μg(57 %)
Zinc2 mg(25 %)
Saturated fatty acids7.9 g
Uric acid600 mg
Cholesterol101 mg
Development of this recipe:
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