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Picture of Halibut Stuffed With Kale and Feta Pesto
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1310 kcal 66 %
  • Fat 48 g 74 %
  • Saturated 11 g 56 %
  • Carbs 13 g 4 %
  • Fiber 8 g 30 %
  • Protein 200 g 400 %
  • Cholesterol 532 mg 177 %
  • Sodium 2976 mg 124 %
  • Calcium 624 mg 62 %
  • Magnesium 300 mg 71 %
  • Potassium 5138 mg 109 %
  • Iron 5 mg 27 %
  • Zinc 5 mg 49 %
  • Phosphorus 2624 mg 375 %
  • Vitamin A 580 µg 64 %
  • Vitamin C 126 mg 140 %
  • Thiamin (B1) 1 mg 61 %
  • Riboflavin (B2) 1 mg 85 %
  • Niacin (B3) 69 mg 429 %
  • Vitamin B6 6 mg 461 %
  • Folate equivalent (total) 246 µg 61 %
  • Vitamin B12 12 µg 493 %
  • Vitamin D 48 µg 321 %
  • Vitamin E 12 mg 78 %
  • Vitamin K 586 µg 488 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Halibut Stuffed With Kale and Feta Pesto

Ingredients

  • 1 teaspoon grapeseed oil
  • 6 skinless halibut fillets, about 6 oz (185 g) each
  • Kosher salt and freshly ground black pepper
  • 2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces
  • 2 cups (4 1/2 oz / 140 g) coarsely chopped stemmed kale
  • 1 rib celery, coarsely chopped
  • 1/4 cup (1 1/4 oz / 40 g) crumbled feta cheese
  • 1–2 tablespoons extra-virgin olive oil

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