18 Ingredients
  • 2 tablespoons red wine vinegar
  • 2 teaspoons anchovy paste
  • 1 teaspoon finely chopped fresh oregano
  • 2 cloves garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1/4 tablespoon extra-virgin olive oil
  • 3 ripe beefsteak or large heirloom tomatoes, cut into thick slices
  • 1 jalapeno
  • 1 small onion, cut into thick slices
  • Canola oil, for brushing
  • 1/4 cup chopped kalamata olives
  • 1 tablespoon capers, drained
  • 1/4 cup torn fresh basil leaves
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
  • 1/2 cup canola oil
  • 1 cup loosely packed fresh basil leaves, plus sprigs for garnish
  • Kosher salt and freshly ground black pepper
  • 4 halibut fillets (8 ounces each)
Nutrition
558
28% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

59% 38

Saturated

17% 3

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 10

Carbs

3% 9

Carbs (net)

- 6

Fiber

12% 3

Sugars

- 4

Sugars, added

- 0

Protein

89% 45

Cholesterol

38% 113

Sodium

41% 985

Calcium

7% 68

Magnesium

18% 77

Potassium

29% 1367

Iron

9% 2

Zinc

11% 1

Phosphorus

83% 584

Vitamin A

12% 110

Vitamin C

27% 25

Thiamin (B1)

15% 0

Riboflavin (B2)

9% 0

Niacin (B3)

100% 16

Vitamin B6

108% 1

Folate equivalent (total)

14% 55

Folate (food)

- 55

Folic acid

- 0

Vitamin B12

105% 3

Vitamin D

2882% 432

Vitamin E

55% 8

Vitamin K

65% 78

Sugar alcohols

- 0

Water

- 330
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