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Rating: 4.0/5 (41 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Peruvian
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 651
% Daily Value**
Total Fat 30g
45%
Saturated Fat 8g
12%
Unsaturated Fat 7g
Cholesterol 139mg
46%
Sodium 509mg
21%
Total Carbohydrate 10g
3%
Dietary Fiber 2g
6%
Sugars 3g
Protein 78g
Vitamin A  16%Vitamin C  4%
Calcium  21%Iron  19%
Potassium  52%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Halibut Picante

Recipe Tags: Seafood Recipes

Date Added: June 11, 2009
This is an easy, quick fish recipe that's light and zesty without sacrificing flavor. While the sauce is delicious with pecans, don't be afraid to experiment with other robust nuts such as walnuts or almonds.

Ingredients:

1 1/4 lb Fillets Of Halibut
1 1/2 tablespoons Butter
1/3 cup Pecan coarsely crumbled Roasted
2 tablespoons Raspberry Vinegar
2 tablespoons Balsamic Vinegar
2 tablespoons Cloves Of Garlic peeled and pulped
1 teaspoon Soy Sauce
1/4 cup Dry Muscadine Wine
Nutmeg Pinch
Salt Pinch
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Directions:

1. Heat butter in frying pan until foaming subsides, reduce heat to medium to medium low and fry fish five minutes per side, being careful when you turn it not to break it up.

2. While fish is frying, combine sauce ingredients.

3. When fish is done, remove to plates or serving platter.

4. Deglaze pan with the sauce, stirring briskly until it begins to thicken just slightly.

5. Pour sauce decorously over the fish, and serve.

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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Fish, Butter, MSG, Raspberry, Sulfites, Garlic, Iodine, Pecan, Vinegar allergies.
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