Recipe courtesy of Cafe Sevilla
Halibut Miro
Getting reviews...
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1467
- Total Fat
- 88 g
- Saturated Fat
- 52 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 72 g
- Cholesterol
- 343 mg
- Sodium
- 2086 mg
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1467
- Total Fat
- 88 g
- Saturated Fat
- 52 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 72 g
- Cholesterol
- 343 mg
- Sodium
- 2086 mg
Ingredients
Directions
- Boil rice in chicken stock for 25 minutes. Add manchego cheese, stir quickly. Turn off flame and let it sit.
- Roasted Bell Pepper Sauce: Roast bell peppers. Saute shallots, garlic and diced bell peppers in butter. Add 1 pint of white wine, reduce. Puree.
- Fish Lightly cover both sides with flour, salt and pepper. Sear each side quickly in a very hot pan. Place rice in middle of plate. Place fish on top of rice and pour sauce around outer edge. Sprinkle with lemon juice.
