Photo: Gregor Moser
Dude Food: Dad’s Fish-Friendly GrillGrilled Halibut with Fennel & Green Olive TapenadeFennel & Green Olive Tapenade
15 ingredients
Makes 2 servingsMakes 1 cup
openrecipes
Estimated Nutrition (whole recipe, rough)
355
Calories
30g
Protein
18g
Fat
24g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- zest of half a lemon
- 1 garlic clove, minced or pushed through a press
- 2 teaspoons fresh lemon thyme leaves (you can use regular)
- 1 pound halibut, cut into two filets
- 1/2 cup olive tapenade (recipe follows)
- 1 small fennel bulb, tough outer layer removed, roughly chopped
- 1 large shallot, roughly chopped
- 3 tablespoons olive oil, divided
- 2 teaspoons fresh lemon thyme (regular thyme works too, see note)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup green olives (kalamata or picholine)
- 1/2 lime, juiced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes