Photo: Markus Spiske
Saffron-Scented Halibut with Spinach, Zucchini and Tomato
15 ingredients
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Estimated Nutrition (whole recipe, rough)
367
Calories
32g
Protein
17g
Fat
25g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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 lemons
- 3 Tbs. olive oil
- Pinch of saffron threads
- 6 halibut fillets, each 6 to 7 oz. and about 3/4
- inch thick, skinned
- Coarse salt and freshly ground pepper, to taste
- 3 to 4 Tbs. olive oil
- 3 large shallots, diced
- 1/8 tsp. saffron threads
- 1 lb. spinach, tough stems removed
- Coarse salt and freshly ground pepper, to taste
- 3 or 4 small zucchini, diced
- 2 large tomatoes, peeled, seeded and diced
- Juice of 1 lemon
- 1/2 bunch fresh flat-leaf parsley, minced
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