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Halibut Portuguese Style

Halibut Portuguese Style: Main Image

Quick Facts

Servings: 4
International Fish Cookery

Ingredients

  • 1 - 1 lbs halibut or sea bass steaks
  • salt
  • freshly ground black pepper
  • 2 Tbs fresh lemon juice
  • 1 medium onion minced
  • 2 garlic cloves minced
  • 3 Tbs olive oil
  • 1 large tomato peeled, seeded, and chopped
  • 3 Tbs tomato paste
  • 1/4 cup chopped parsley
  • 1/2 tsp brown sugar
  • 1/2 cup dry sherry
  • 1/2 cup water
  • 1 lemon sliced
  • 1 Tbs butter

Directions

  • Place fish in a buttered shallow baking dish and season with salt and pepper and sprinkle with lemon juice. In a saucepan, saute onion and garlic in oil until soft. Add tomato, tomato paste, parsley, sugar, sherry and water and simmer until blended. Pour sauce over fish and arrange lemon slices on top. Dot with butter. Cover dish with aluminum foil and bake in a pre-heated 375 F oven for 25-30 minutes or until flesh of fish separates when tested with a fork.
Recipe courtesy of the National Fisheries Institute

Nutrition Facts

Calories 352
  Calories from Fat 144 (41%)
(25%)Total Fat 16g
(18%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
(18%)Cholesterol 53mg
(8%)Sodium 181mg
(27%)Potassium 937mg
Total Carbohydrate 12g
(6%)Dietary Fiber 2g
Sugars 5g
Sugar Alcohols 0g
(62%)Protein 31g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright 2014 Aisle7. All rights reserved. Aisle7.com

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

 
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