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Ингредиенты
- For orange-pine nut vinaigrette:
- 1/3 cup extra-virgin olive oil
- 1/4 cup champagne vinegar or white wine vinegar
- 3 tablespoons finely chopped shallots
- 2 tablespoons honey
- 1 tablespoon chopped fresh tarragon
- Finely grated zest of 1 orange
- 1/4 cup pine nuts, toasted and coarsely crushed or left whole
- Kosher salt and freshly ground black pepper
- For fish and spinach:
- 4 (5- to 6-ounce) skinless halibut fillets
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 shallots, thinly sliced into rings
- 2 (6-ounce) bags fresh baby spinach
View Full Recipe at Food Gal
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 317 | |
| Calories from Fat 192 | 61% |
| Total Fat 21.87g | 27% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 58mg | 2% |
| Potassium 525mg | 15% |
| Total Carbs 7.25g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.9g | 4% |
| Protein 22.43g | 36% |
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