Broiled Devilled Halibut
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Broiled Devilled Halibut
Photography by Yvonne Duivenvoorden
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 193 |
| pro | 29 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 |
| chol | 51 mg |
| sodium | 474 mg |
| potassium | 602 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 9 |
| vit A | 5 |
| folate | 6 |
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 4piecesboneless skinless halibut filletboneless skinless halibut fillets, (about 4 oz/115 g each)
- 1 tbsp 1tbspDijon mustard or hot mustard
- 1 tbsp 1tbspfresh tarragon leaffresh tarragon leaves
- 4 thin slices 4thin slicesprosciutto, (about 1 oz/30 each) or other ham
- 1 pinch 1pinchpepper
- 2 tsp 2tspolive 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.
Source : Canadian Living Magazine: June 2011
