Servings: 2
Serving size: 4 ounces fish with topping
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers as sandwiches.
Special Diet Information:
Coumadin (Warfarin) - -
This recipe is safe for Coumadin (warfarin) users.
Lactose - -
This recipe is safe for those who are lactose intolerant.
Sodium - -
This is a low sodium recipe.
GERD / Acid Reflux - -
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity - -
This recipe is safe for those who are sensitive to gluten.
1 small shallot (minced)
1 clove garlic (minced)
1 tangerine (peeled, seeded and separated into sections)
1 Tbsp olive oil
2 tsp caper juice
2 tsp capers
1/4 tsp salt
Fresh ground black pepper (to taste)
1 Tbsp cilantro leaves
2 4 ounce halibut fillets
Spray olive oil
Combine the shallot, garlic, tangerine, olive oil, caper liquid,
capers, salt, pepper and cilantro.. Toss and then chill.
When ready to cook place a large non-stick skillet over high heat.
Spray lightly with oil when the pan is hot and then add the halibut
fillets. Cook for about 6 – 8 minutes and then turn. Cook for another
6 – 8 minutes.
Serve over rice and top with the tangerine mixture.
Servings: 2
Serving size: 4 ounces fish with topping
Nutrition per Serving:
245 Calories, 86 Calories from Fat, 10g Total Fat, 1g Saturated Fat,
6g Monounsaturated Fat, 0g Trans Fat, 36mg Cholesterol, 439mg Sodium,
15g Total Carbs, 2g Dietary Fiber, 10g Sugars, 25g Protein
Vitamin A 20%
Vitamin C 46%
Calcium 10%
Iron 7%
Vitamin K 7 mcg
Potassium 709 mg
Magnesium 108 mg
Serving size: 4 ounces fish with topping
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers as sandwiches.
Special Diet Information:
Coumadin (Warfarin) - -
This recipe is safe for Coumadin (warfarin) users.
Lactose - -
This recipe is safe for those who are lactose intolerant.
Sodium - -
This is a low sodium recipe.
GERD / Acid Reflux - -
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity - -
This recipe is safe for those who are sensitive to gluten.
1 small shallot (minced)
1 clove garlic (minced)
1 tangerine (peeled, seeded and separated into sections)
1 Tbsp olive oil
2 tsp caper juice
2 tsp capers
1/4 tsp salt
Fresh ground black pepper (to taste)
1 Tbsp cilantro leaves
2 4 ounce halibut fillets
Spray olive oil
Combine the shallot, garlic, tangerine, olive oil, caper liquid,
capers, salt, pepper and cilantro.. Toss and then chill.
When ready to cook place a large non-stick skillet over high heat.
Spray lightly with oil when the pan is hot and then add the halibut
fillets. Cook for about 6 – 8 minutes and then turn. Cook for another
6 – 8 minutes.
Serve over rice and top with the tangerine mixture.
Servings: 2
Serving size: 4 ounces fish with topping
Nutrition per Serving:
245 Calories, 86 Calories from Fat, 10g Total Fat, 1g Saturated Fat,
6g Monounsaturated Fat, 0g Trans Fat, 36mg Cholesterol, 439mg Sodium,
15g Total Carbs, 2g Dietary Fiber, 10g Sugars, 25g Protein
Vitamin A 20%
Vitamin C 46%
Calcium 10%
Iron 7%
Vitamin K 7 mcg
Potassium 709 mg
Magnesium 108 mg
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