Pan-Seared Halibut with Soppressata and Fennel

Pan-Seared Halibut with Soppressata and Fennel
11 Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 ounces soppressata, cut in 1/4-inch dice (about 1 cup)
  • 1 fennel bulb, halved, cored and very thinly sliced (about 2 cups), fronds reserved
  • 1 cup grape tomatoes, halved
  • 1/4 cup pickled jalapeno juice
  • 2 tablespoons roughly chopped pickled jalapenos
  • 3 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • Four 6-ounce halibut fillets, skin-off
  • Kosher salt and freshly ground black pepper
  • Crusty bread, for serving
Nutrition
525
26% daily value
4 servings
                                       
                                            low-​carb, low-​sugar
     

Fat

58% 38

Saturated

55% 11

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 5

Carbs

2% 7

Carbs (net)

- 4

Fiber

9% 2

Sugars

- 3

Sugars, added

- 0

Protein

78% 39

Cholesterol

43% 129

Sodium

33% 783

Calcium

5% 49

Magnesium

15% 61

Potassium

33% 1167

Iron

7% 1

Zinc

13% 2

Phosphorus

72% 505

Vitamin A

17% 151

Vitamin C

35% 21

Thiamin (B1)

25% 0

Riboflavin (B2)

10% 0

Niacin (B3)

67% 13

Vitamin B6

59% 1

Folate equivalent (total)

11% 42

Folate (food)

- 42

Folic acid

- 0

Vitamin B12

45% 3

Vitamin D

2% 8

Vitamin E

27% 5

Vitamin K

48% 39
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