Halibut au Court Bouillon Recipe

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Halibut au Court Bouillon
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Ingredients:

Directions:

  1. In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.17 Kcal (633 kJ)
Calories from fat 51.56 Kcal
% Daily Value*
Total Fat 5.73g 9%
Cholesterol 13.03mg 4%
Sodium 333.76mg 14%
Potassium 209.41mg 4%
Total Carbs 5.09g 2%
Sugars 1.98g 8%
Dietary Fiber 0.75g 3%
Protein 4.3g 9%
Vitamin C 2.1mg 3%
Vitamin A 0.1mg 3%
Iron 0.3mg 2%
Calcium 37.3mg 4%
Amount Per 100 g
Calories 46.27 Kcal (194 kJ)
Calories from fat 15.78 Kcal
% Daily Value*
Total Fat 1.75g 9%
Cholesterol 3.99mg 4%
Sodium 102.16mg 14%
Potassium 64.1mg 4%
Total Carbs 1.56g 2%
Sugars 0.61g 8%
Dietary Fiber 0.23g 3%
Protein 1.32g 9%
Vitamin C 0.6mg 3%
Iron 0.1mg 2%
Calcium 11.4mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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