Slow-roasted halibut with asparagus and salsa genovese (recipe)
| Slow-roasted halibut with asparagus and salsa genovese (recipe) | |
|---|---|
| Name | Slow-roasted halibut with asparagus and salsa genovese |
| Ingredients | Extra virgin olive oil • Halibut fillets • Sea salt • Black pepper • Dry white wine • Unsalted butter • Salsa • Extra virgin olive oil • Green olives • Pine nuts • Flat-leaf Italian parsley • Basil leaves • Thyme leaves • Lemon zest • Capers • Garlic cloves • Extra virgin olive oil |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.416666666 |
| Keto friendliness | Keto friendly |
| Calories | 910.3 |
| Fat | 51 |
| Protein | 103.2 |
| Carbohydrate | 3.8 |
| Fiber | 2.1 |
| Net carbohydrates | 1.7 |
| Sugar | 0.9 |
| Saturated fat | 9.8 |
| Cholesterol (mg) | 171.7 |
| Sodium | 1059.3 |
| Servings | 10 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Slow-roasted halibut with asparagus and salsa genovese (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Preheat the oven to 300 degrees F.
- Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bakeuntil the fish just flakes, about 20 minutes.
- Wisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Service at once.
- Salsa Genovese;.
- Add all the remainingingredients (starting at \recipe follows\) except for the olive oil and pluse until nearly pureed. With the machine running, add 6 tablespoons olive oilthrough the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
- Refrigerate in an airtight container with a thin film of olice oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
- Michael's Notes: Choose an olive that is not too heavily brined, such as picholines or Lucques from France.
Food tags
Vegetable, Very Low Carbs, High Protein,, Easy
Slow-roasted halibut with asparagus and salsa genovese (recipe) details
Time:
Prep Time in Hours and Mins:25M
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Contributors: Prab R. Tumpati, MD
