Halibut and Potatoes with Cilantro Sauce

Gluten Free
Dairy Free
Very Healthy
Health score
100%
Halibut and Potatoes with Cilantro Sauce
45 min.
4
641kcal

Suggestions


Discover the delightful combination of flavors and textures in our Halibut and Potatoes with Cilantro Sauce recipe! Perfectly suited for a healthy lifestyle, this dish is gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions without compromising on taste. Each bite of the tender halibut, complemented by the hearty red potatoes, is elevated by a vibrant cilantro sauce that brings an aromatic freshness to the table.

This recipe is not just a meal; it's an experience. In just 45 minutes, you can serve up a well-rounded lunch, dinner, or impressive main course that will satisfy your hunger and delight your palate. With a caloric value of 641 kcal per serving, it's packed with nutrients while offering a well-balanced breakdown of proteins, fats, and carbohydrates. You'll not only enjoy a delicious dish but also feel good about the choices you make for your body.

Whether you’re hosting friends or treating yourself to a special meal, the combination of succulent fish and tender potatoes, all wrapped up in a lovely cilantro sauce, is sure to impress. So grab your frying pan and let’s get cooking—you’re just a quick swoop away from a gourmet experience you’ll want to savor again and again!

Ingredients

  • tablespoon cornstarch 
  • 0.5 cup cooking wine dry white
  • 1.5 cups fat-skimmed chicken broth 
  • 0.5 cup cilantro leaves fresh chopped
  • tablespoon garlic minced
  • 12  thin-skinned potatoes red scrubbed ()
  • servings salt and pepper white
  • 1.5 pounds boned firm

Equipment

  • bowl
  • frying pan
  • spatula

Directions

  1. In a 5- to 6-quart pan over high heat, bring potatoes, broth, wine, and garlic to a boil. Cover, reduce heat, and simmer 15 minutes.
  2. Meanwhile, rinse fish and cut into 4 equal pieces.
  3. Add to pan and return broth mixture to a boil over high heat; cover, reduce heat, and simmer just until fish is opaque but still moist-looking in center of thickest part (cut to test) and potatoes are tender when pierced, 10 to 12 minutes. With a slotted spatula, lift fish and potatoes from broth and arrange equally on plates; keep warm.
  4. In a small bowl, mix cornstarch with 1 tablespoon water until smooth.
  5. Add to broth mixture over high heat and stir until mixture boils, about 1 minute. Stir in cilantro and add salt and pepper to taste. Spoon sauce equally over fish.

Nutrition Facts

Calories641kcal
Protein28.28%
Fat4.77%
Carbs66.95%

Properties

Glycemic Index
31.75
Glycemic Load
0.31
Inflammation Score
-8
Nutrition Score
44.712173855823%

Flavonoids

Malvidin
0.02mg
Catechin
0.23mg
Epicatechin
0.17mg
Hesperetin
0.12mg
Naringenin
0.11mg
Kaempferol
0.01mg
Myricetin
0.04mg
Quercetin
5.26mg

Nutrients percent of daily need

Calories:641.15kcal
32.06%
Fat:3.32g
5.11%
Saturated Fat:0.72g
4.52%
Carbohydrates:105.06g
35.02%
Net Carbohydrates:94.08g
34.21%
Sugar:8.7g
9.66%
Cholesterol:83.35mg
27.78%
Sodium:775.58mg
33.72%
Alcohol:3.09g
100%
Alcohol %:0.42%
100%
Protein:44.37g
88.74%
Selenium:83.02µg
118.6%
Potassium:3712.75mg
106.08%
Vitamin B6:2.07mg
103.66%
Vitamin B3:18.96mg
94.8%
Phosphorus:810.26mg
81.03%
Vitamin C:56.12mg
68.02%
Vitamin D:7.99µg
53.3%
Manganese:1.01mg
50.38%
Copper:0.92mg
46.22%
Magnesium:184.64mg
46.16%
Fiber:10.98g
43.92%
Vitamin B1:0.62mg
41.03%
Folate:137.88µg
34.47%
Vitamin B12:2.04µg
34.02%
Iron:5.22mg
28.99%
Vitamin B5:2.51mg
25.05%
Vitamin K:24.89µg
23.7%
Zinc:2.81mg
18.73%
Vitamin B2:0.28mg
16.29%
Calcium:87.03mg
8.7%
Vitamin E:1.15mg
7.69%
Vitamin A:293.84IU
5.88%
Source:My Recipes