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Seared Halibut Niçoise Recipe
Apr 06, 2012 @ 11:50 AM
Posted by
Daily Value: 6%
Servings: 4
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 112Daily Value: 6%
Servings: 4
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 11g | 17% |
| Saturated | 1g | 7% |
| Trans | 0g | 0% |
| Carbs | 4g | 1% |
| Fiber | 2g | 6% |
| Sugars | 2g | 0% |
| Protein | 1g | 2% |
| Sodium | 164mg | 7% |
| Calcium | 21mg | 2% |
| Magnesium | 12mg | 3% |
| Potassium | 121mg | 3% |
| Iron | 1mg | 4% |
| Zinc | 0mg | 1% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 13mg | 22% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 13µg | 3% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 11µg | 14% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
For the Dijon vinaigrette:
- 1 tablespoon Dijon mustard
- Splash of red wine vinegar
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the halibut Niçoise:
- 1 halibut steak, removed from bone and cut into four 4-ounce portions
- Salt and pepper, to taste
- 1/4 pound haricots verts, stems removed
- 1 tablespoon olive oil
- 2 ounces cherry tomatoes
- 1 tablespoon cured black olives, roughly chopped
- 1 lemon
DIRECTIONS
For the Dijon vinaigrette:
In a small bowl, whisk together the mustard, red wine vinegar, and a little salt and pepper. Next, drizzle in the olive oil in a continuous stream, whisking all the while until fully incorporated. Make sure to taste and adjust according to personal taste. Set aside.
For the halibut Niçoise:
Season the 4 portioned steaks with salt and pepper, and set aside.
In a medium pan, sauté the haricots vert in olive oil over medium-low heat for about 3-5 minutes. Next, add in the cherry tomatoes and chopped olives, and continue to cook for about 15-20 minutes. While the mixture cooks, be sure to toss occasionally, and as the cherry tomatoes start to blister, smash them gently to release the juice, creating a kind of rustic sauce. Mix in the juice of 1 lemon. When the sauce is ready, reduce heat to low.
When the sauce is ready, cook the halibut steaks in a large pan over medium-low heat, about 5 mintues on each side.
To plate, drizzle each steak with about a teaspoon of the vinaigrette, and top with some of the tomato-olive sauce and haricots vert.
Recipe Details
Servings: 4
