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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4
    • Calories 361
    • Protein(gm)28
    • Carbohydrate(gm)11
    • Fat, total(gm)24
    • Cholesterol(mg)36
    • Saturated fat(gm)3
    • Monosaturated fat(gm)15
    • Polyunsaturated fat(gm)5
    • Dietary Fiber, total(gm)4
    • Sugar, total(gm)6
    • Vitamin A(IU)486
    • Vitamin C(mg)3
    • Thiamin(mg)0
    • Riboflavin(mg)0
    • Niacin(mg)8
    • Pyridoxine (Vit. B6)(mg)1
    • Folate(µg)56
    • Cobalamin (Vit. B12)(µg)1
    • Sodium(mg)128
    • Potassium(mg)738
    • Calcium(DV %)101
    • Iron(DV %)3
    *Percent Daily Values are base on a 2,000 calorie diet
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    Northwest Roasted Halibut

    Makes: 4 servings
    Prep: 15 mins
    Roast: 8 mins to 10 mins 400°F
     

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    Ingredients

    • 4 4 - 6 ounces halibut fillets
    • Nonstick cooking spray
    • 2 tablespoons margarine, melted, but not hot
    • 3/4 cup finely chopped hazelnuts
    • 1 cup frozen mixed berries (blackberries, raspberries, blueberries, and/or strawberries) thawed
    • 1/2 teaspoon sugar

    Directions

    Preheat oven to 400 F. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Spray a 15x10x1-inch baking pan with nonstick spray; set aside. In a shallow dish place margarine. In a second shallow dish place chopped hazelnuts. Dip fish in melted margarine. Coat both sides of fillets with nuts. Place coated fillets on prepared pan.

    Bake for 8 to 10 minutes or until fish begins to flake when tested with a fork.

    While the fish is roasting, puree the berries in a blender or a food processor. Pass the puree through a strainer to remove the seeds. Stir sugar into strained sauce. If desired, place the strained sauce in a small saucepan. Cook and stir over low heat until sauce is warm. Serve the sauce chilled or warmed with the fish.

    Northwest Roasted Halibut

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