Directions:
- For the poaching liquid:.
- In a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes.
- Strain and keep warm.
- For the Halibut:.
- In a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
- Season fish with salt and add to pan.
- Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the centre.
- Using a slotted spoon, remove the fish to a heated platter.
- Add chives and a little of the poaching liquid and lemon wedges.
- Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.22 Kcal (491 kJ) | ||
| Calories from fat | 53.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 9% | |
|---|---|---|---|
| Cholesterol | 18.12mg | 6% | |
| Sodium | 31.92mg | 1% | |
| Potassium | 163.07mg | 3% | |
| Total Carbs | 5.32g | 2% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 75.13 Kcal (315 kJ) | ||
| Calories from fat | 34.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 9% | |
|---|---|---|---|
| Cholesterol | 11.62mg | 6% | |
| Sodium | 20.46mg | 1% | |
| Potassium | 104.52mg | 3% | |
| Total Carbs | 3.41g | 2% | |
| Sugars | 0.99g | 6% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 2.91g | 9% | |
| Vitamin C | 5.5mg | 14% | |
| Iron | 0.3mg | 3% | |
| Calcium | 14mg | 2% | |
* 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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