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 | 687.14 Kcal (2877 kJ) | ||
| Calories from fat | 322.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.84g | 55% | |
|---|---|---|---|
| Cholesterol | 104.31mg | 35% | |
| Sodium | 819.28mg | 34% | |
| Potassium | 1217.75mg | 26% | |
| Total Carbs | 52.66g | 18% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 7.91g | 32% | |
| Protein | 39.3g | 79% | |
| Vitamin C | 32mg | 53% | |
| Iron | 3.4mg | 19% | |
| Calcium | 117mg | 12% | |
| Amount Per 100 g | |||
| Calories | 120.57 Kcal (505 kJ) | ||
| Calories from fat | 56.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 55% | |
|---|---|---|---|
| Cholesterol | 18.3mg | 35% | |
| Sodium | 143.75mg | 34% | |
| Potassium | 213.67mg | 26% | |
| Total Carbs | 9.24g | 18% | |
| Sugars | 1.11g | 25% | |
| Dietary Fiber | 1.39g | 32% | |
| Protein | 6.9g | 79% | |
| Vitamin C | 5.6mg | 53% | |
| Iron | 0.6mg | 19% | |
| Calcium | 20.5mg | 12% | |
* 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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