Teriyaki Halibut
Nutrition per serving
| Calories | 315 kcal |
| Protein | 24.8 g |
| Carbs | 31 g |
| Fats | 11.4 g |
| Saturated Fat | 1.8 g |
| Monounsaturated Fat | 7.1 g |
| Polyunsaturated Fat | 1.5 g |
| Sugars | 15.8 g |
| Fiber | 5.4 g |
| Sodium | 2,711 mg |
Ingredients
| Olive Oil | |
| Fish, Halibut, Atlantic and Pacific | |
| Teriyaki Sauce | |
| Leeks, (bulb and lower leaf-portion) | |
| Ground Nutmeg | |
| Seasoning, Lemon and Herb | |
| Garlic | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Cauliflower | |
| Tangerines (mandarin) |
Preparation
1. Preheat oven to 160°C.
2. Chop bok choy.
3. Finely chop leek and garlic.
4. Drain mandarin oranges.
5. Lightly grease baking dish.
Cooking
Cooking
1. Place halibut in baking dish and spoon the teriyaki sauce over the fish. Cover and bake 20-25 minutes until cooked and flaky.
2. Steam the cauliflower in a small amount of water (1/2-inch of water) for 5-6 minutes until tender but crisp.
3. When the fish is nearly cooked, heat a teaspoon of olive oil in a skillet over high, add the bok choy, leeks, garlic, Lemon herb seasoning, nutmeg and cook until tender.
4. Serve halibut on a bed of bok choy with mandarin oranges with the cauliflower on the side.