17 Ingredients
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest
  • Four 6-ounce halibut fillets, each about 1 1/2 inches thick
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • Arugula Salsa Verde, recipe follows
  • Lemon wedges for garnish, optional
  • 1 cup finely chopped arugula
  • 2/3 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup olive oil
  • 1/4 cup capers, rinsed and drained
  • Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
  • Zest of 1 large lemon
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried crushed red pepper
Nutrition
351
18% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

35% 23

Saturated

17% 3

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

1% 4

Carbs (net)

- 3

Fiber

7% 2

Sugars

- 1

Sugars, added

- 0

Protein

65% 33

Cholesterol

28% 83

Sodium

24% 568

Calcium

5% 51

Magnesium

13% 54

Potassium

25% 880

Iron

9% 2

Zinc

5% 1

Phosphorus

60% 418

Vitamin A

11% 99

Vitamin C

55% 33

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

57% 11

Vitamin B6

49% 1

Folate equivalent (total)

12% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

31% 2

Vitamin D

2% 8

Vitamin E

21% 4

Vitamin K

273% 219
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