| NUTRITION FACTS | |
| Servings 2.0 per recipe Amount Per Serving |
|
| Calories 365 | % Daily Value* |
| Total Fat 10g | 15% |
| Saturated Fat 1g | 6% |
| Monosaturated Fat 1g | - |
| Polyunsaturated Fat 1g | - |
| Trans Fat 0g | - |
| Cholesterol 0mg | 0% |
| Sodium 1059mg | 44% |
| Potassium 801mg | 23% |
| Total Carbohydrate 42g | 14% |
| Dietary Fiber 2g | 9% |
| Sugars 2g | - |
| Protein 28g | 57% |
| Vitamin A | 17% |
| Vitamin C | 75% |
| Calcium | 12% |
| Iron | 12% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes were analyzed on www.myfitnesspal.com | |
Makes 2 servings
Ingredients:
- 2 halibut fillets, cut into 1-inch chunks
- 1/2 large red bell pepper, cut into 1-inch chunks
- 1-1/2 tablespoons basil pesto
- 1 tablespoon white wine vinegar
- Pinch of salt
- Cooking spray
- 1 bag of Uncle Ben’s 90-Second wild rice
- Wooden skewers (optional)
Directions:
- Preheat broiler.
- Place fish and bell pepper in a shallow dish and drizzle with pesto and vinegar; toss to coat.
- Let fish mixture stand five minutes.
- Thread fish and pepper alternately onto each of four (12-inch) skewers; sprinkle evenly with salt (if you don’t have skewers, lay fish flat in pan).
- Place skewers on a jelly-roll pan coated with cooking spray.
- Broil for 8 minutes or until desired degree of doneness, turning once.
- Cook rice as directed on package.