Directions:
- Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
- Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.45 Kcal (1463 kJ) | ||
| Calories from fat | 163.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.12g | 28% | |
|---|---|---|---|
| Cholesterol | 52.15mg | 17% | |
| Sodium | 262.34mg | 11% | |
| Potassium | 613.47mg | 13% | |
| Total Carbs | 27.74g | 9% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 19.86g | 40% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 2.2mg | 12% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 120.86 Kcal (506 kJ) | ||
| Calories from fat | 56.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 28% | |
|---|---|---|---|
| Cholesterol | 18.04mg | 17% | |
| Sodium | 90.73mg | 11% | |
| Potassium | 212.17mg | 13% | |
| Total Carbs | 9.59g | 9% | |
| Sugars | 1.08g | 13% | |
| Dietary Fiber | 1.44g | 17% | |
| Protein | 6.87g | 40% | |
| Vitamin C | 5.7mg | 28% | |
| Iron | 0.7mg | 12% | |
| Calcium | 23mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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