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Halibut With Citrus Fruits

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Ingredients
  Orange 1
  Lime 1
  Cornstarch 1⁄2 Teaspoon (Corn Flour)
  Sour cream 1⁄4 Cup (4 tbs) (Crme Friache)
  Salt To Taste
  Pepper To Taste
  Halibut 1 1⁄2 Pound, filleted
Directions

Rinse the orange and lime very carefully under plenty of cold running water and pat dry on kitchen paper.
Remove the zest (peel) with a small sharp knife or potato peeler, taking care not to bring any of the pith with it.
Cut each of the fruit in half and squeeze the juice into two separate bowls.
Put the zest (peel) from both fruit into a cup of hot water.
Microwave on HIGH for 1 minute.
Drain the zest (peel) and plunge into cold water.
Put the cornstarch (cornflour) in a bowl and gradually stir in 1/4 cup (3 tablespoons) of lime juice and 1/4 cup (4 tablespoons) of orange juice until a smooth mixture is obtained.
Stir in the sour cream (creme fraiche) and salt and pepper to taste.
Microwave for 1 minute on HIGH.
Stir.
Microwave 1 further minute on HIGH.
Stir well and cook for 1 final minute.
Stir again.
Rinse the halibut under plenty of cold running water and pat dry on kitchen paper.
Cut in half lengthwise, then cut each half-fillet diagonally into strips about 3 inches (7.5 cm) long.
Sprinkle salt and pepper on to 4 dinner plates.
Arrange the strips of fish equally between them in a star shape.
Microwave each plateful on HIGH for 1 1/2 minutes.
Coat the fish with the citrus sauce.
Sprinkle with the zest (peel) and serve at once.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1469 Calories from Fat 953

% Daily Value*

Total Fat 106 g163%

Saturated Fat 23.1 g115.6%

Trans Fat 0 g

Cholesterol 342.8 mg114.3%

Sodium 987.4 mg41.1%

Total Carbohydrates 26 g8.6%

Dietary Fiber 4.7 g18.6%

Sugars 17.1 g

Protein 100 g200.6%

Vitamin A 21.8% Vitamin C 133.7%

Calcium 16.2% Iron 27.3%

*Based on a 2000 Calorie diet

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Halibut With Citrus Fruits Recipe