Photo: Markus Spiske
Halibut with Tomatoes, Olives and Marjoram
11 ingredients
Serves 2.
openrecipes
Enhanced with salty olives and fragrant marjoram and set against creamy polenta, this brightly flavored fish stew offers a wonderful contrast of tastes and colors. End the meal with grapes and newly harvested walnuts, served in their shells.
Estimated Nutrition (whole recipe, rough)
581
Calories
34g
Protein
18g
Fat
65g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp. olive oil
- 1/2 yellow onion, chopped
- 1 large shallot, minced
- 2/3 cup dry white wine
- 1 can (14.28 oz.) Italian tomatoes, preferably San Marzano, with juices
- Pinch of red pepper flakes
- Coarse kosher salt and freshly ground black pepper, to taste
- 3/4 lb. halibut, cut into 1 1/2-inch pieces
- 1/4 cup pitted kalamata olives, quartered lengthwise
- 1 to 2 Tbs. chopped fresh marjoram, or 1 tsp. dried, crumbled
- Cooked polenta or rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes