Halibut with Fruit
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
267
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 10 μg | (50 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,168 mg | (29 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 organic lemons
- 800 grams black Halibut (ready to cook)
- salt
- 2 Red chili peppers
- 2 Kiwi
- 250 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- 1 generous pinch Vanilla bean
Preparation steps
1.
Rinse both lemons, squeeze juice of one lemon, slice the other.
2.
Rinse fish and pat dry. Divide into 4 equal portions, season with salt and drizzle with 2 tablespoons of lemon juice. Line steamer with parchment paper and spread fish in it. Bring about 1 cm of water to a boil and steam fish, covered, for about 5 minutes on high heat. Rinse chile peppers, halve and remove seeds and ribs, cut into thin rings. Peel kiwis and cut into slices. Season yogurt with salt, pepper, vanilla seeds and lemon juice.
3.
Arrange fish on a serving platter or on plates. Top with lemon and kiwi slices. Drizzle with yogurt sauce and sprinkle with chile rings. If desired, serve with jasmine rice.
