Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
590
Calories
36g
Protein
37g
Fat
36g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 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
- Juice from 1 lemon
- 2 tsp. Dijon mustard
- 1 tsp. minced fresh tarragon
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 7 Tbs. olive oil
- 1 1/4 lb. halibut fillet, cut into large cubes
- 4 small zucchini, halved lengthwise and thinly sliced crosswise
- 4 small plum tomatoes, cut into thin wedges
- 1/4 red onion, cut into slivers
- 1/2 lb. arugula
- 1/3 cup pine nuts, toasted
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