Broiled Devilled Halibut
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Broiled Devilled Halibut
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 193193 cal |
| pro | 29 g29g pro |
| total fat | 8 g8g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 51 mg51mg chol |
| sodium | 474 mg474mg sodium |
| potassium | 602 mg602mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 99 iron |
| vit A | 55 vit A |
| folate | 66 folate |
Look for Pacific halibut from North America for this dish. It's caught in a more ocean-friendly manner than other types of halibut.
Ingredients
- 4 pieces boneless skinless halibut fillets , (about 4 oz/115 g each)4 pieces boneless skinless halibut fillets, (about 4 oz/115 g each)
- 1 tbsp Dijon mustard 1 tbsp Dijon mustard or hot mustard
- 1 tbsp fresh tarragon leaves 1 tbsp fresh tarragon leaves
- 4 thin slices prosciutto , (about 1 oz/30 each) or other ham4 thin slices prosciutto, (about 1 oz/30 each) or other ham
- 1 pinch pepper 1 pinch pepper
- 2 tsp olive oil 2 tsp olive oil
Preparation
Brush both sides of fillets with mustard; sprinkle with tarragon. Wrap prosciutto slice around each fillet; sprinkle both sides with pepper. Brush with oil.
Place fish, prosciutto seam side down, on foil-lined broiler pan; broil, turning once, until fish flakes easily when tested, about 3 minutes per side.
Place fish, prosciutto seam side down, on foil-lined broiler pan; broil, turning once, until fish flakes easily when tested, about 3 minutes per side.
Source : Canadian Living Magazine: June 2011
- Keywords : Dinner; Summer; Halibut; Prosciutto; Dijon mustard; Broil; 200 calories;
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