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Nutrition Facts
Serving Size 181 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 290
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 670 mg 28%
Total Carbohydrate 7 g 2%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 30 g
Vitamin A 20% Iron 8%
Vitamin C 15% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Halibut with Beet Green Pesto

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
4  People


Recipe makes 4 Servings

1 Lb halibut
1/2 Tsp kosher salt
1/2 Tsp black pepper
1 Tbsp La Tourangelle Herbs De Provence Oil
1 bunch of organic beets with green leaves, beet greens trimmed, washed & chopped. *Beets not used
1 cup(s) cilantro, packed
2 large cloves of garlic, crushed
1 medium shallot, trimmed & peeled
1 small lemon, juiced
1 cup(s) Manchego cheese, shredded
1/2 cup(s) toasted almonds
1/4 cup(s) extra virgin olive oil
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Preheat oven to 375ºF. Line a sheet pan with foil.
Season halibut with salt and pepper on both sides then drizzle with Herbs de Provence Oil. Place on prepared pan and roast 10 to15 minutes or until internal temperature reaches 145ºF.
To make pesto, place beet green tops, cilantro, garlic, shallots, lemon juice, Manchego cheese, almonds and olive oil in a food processor and pulse until smooth.
Once fish is cooked, rest 10 minutes before topping with about 2 tablespoons of beet greens pesto (refrigerate remainder of pesto for up to 1 week).


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