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Nutrition Facts
Serving Size 223 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 400 mg 17%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 32 g
Vitamin A 8% Iron 2%
Vitamin C 4% Calcium 2%
*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.
Rosemary Halibut With Lemon-Butter
Prep Time
12 minutes
Cook Time
12 minutes
Total Time
24 minutes
4  People


Recipe makes 4 Servings

4 Tsp fresh rosemary leaves, chopped
1 1/2 Lb halibut steaks (2), cut 1 inch thick
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
1 Tbsp H-E-B Peeled Garlic, minced
1 Tbsp lemon, juiced
3 Tbsp unsalted butter, divided
1/2 cup(s) Cappola Sauvignon Blanc
2 Tbsp H-E-B Non Pareil Capers
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Remove rosemary leaves from stems and chop.
Sprinkle 1 teaspoon of rosemary over each side of halibut steaks, pressing to adhere. Season both sides with salt and pepper.
Chop garlic very finely to mince. Squeeze fresh lemon juice.
Heat a large skillet over medium-high heat for 3 minutes.
Melt 1 tablespoon butter in skillet and cook halibut 4 minutes per side, or until fish turns from translucent to opaque (white) and begins to pull away from the bone in center.
Remove to a platter and cover to keep warm.
Add wine to skillet and simmer 1-2 minutes; scrape and stir in any bits from bottom of skillet.
Add garlic and melt 2 tablespoons of butter in skillet. Stir in capers and lemon juice. Remove from heat.
Cut halibut into portions; remove bone from center and skin from edges. Pour sauce over fish and serve.



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