
Halibut poached in olive oil with cucumber and dill

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Halibut are typically broiled, deep-fried or lightly grilled while fresh. Halibut have been an important food source to Native Americans and Canadian First Nations for thousands of years and continue to be a key element to many coastal subsistence economies.
ingredients
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serves: 4
2 1/2 cups (600 ml) inexpensive olive oil
4 pieces (6-oz/175-g) of thick halibut fillet (skinned)
1 tablespoon extra virgin olive oil
1 large hothouse cucumber (peeled and thinly sliced)
1 tablespoon chopped dill (plus a few sprigs for garnish)
2 teaspoons white wine vinegar
Sea salt
Nutrition Facts
Halibut poached in olive oil with cucumber and dill
Servings Per Recipe: 4
Amount per Serving
Calories: 1263
- Total Fat: 139.3 g
- Saturated Fat: 19.3 g
- Trans Fat: 0 g
- Cholesterol: 19.1 mg
- Sodium: 130.3 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.5 g
- Sugars: 1 g
- Protein: 5.7 g
preparation

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