Poached Halibut with Cranberry Chutney
Tonight’s dinner offers lots of interesting color, flavor and texture to dazzle diners. It features a unique version of poached halibut served with cranberry chutney. The plate will also feature nutty rice and some seared zucchini, sweet onion and bell pepper.
You’ll also cook an extra 6 oz. of halibut for a seafood pasta meal on Friday.
Grocery List Poached Halibut with Cranberry Chutney
Poached Halibut with Cranberry Chutney
Produce
two 8 inch zucchinis
1/2 a red bell pepper (if needed)
1 sweet onion
1 bunch green onions
2-4 oz fresh pineapple spears (if available, if not use canned)
garlic (if needed)
1 jalapeno or serrano pepper
1 thumb of ginger root
1 lime
1 lemon
8 pecan halves
3 oz. dried cranberries
Canned/Dried Foods
brown rice (if needed)
one 8 oz. can pineapple chunks (if no fresh available)
dried cilantro (if needed)
olive oil (if needed)
rice wine vinegar (if needed)
low sodium soy sauce (if needed)
dried parsley leaves (if needed)
low sodium veggie broth (if needed)
Frozen Foods
None today
Meat/Fish/Poultry
1 lb. fresh halibut fillets
Chilled Foods/Dairy
orange juice (if needed)
Nutritional Value Poached Halibut with Cranberry Chutney
Nutritional Analysis
Poached Halibut Cranberry Pineapple Chutney
Per Serving
Calories: 560
Protein: 40 g
Carbohydrates: 74 g
Total Fat: 12 g
(Saturated Fat:) 1.5 g
Dietary Fiber: 7 g
Cholesterol: 85 mg
Sodium: 430 mg
% calories from fat: 17.8 %
Serving Size:
Four ounces Halibut with 3 oz. chutney and 2/3 C. nutty rice with 1/2 of the vegetables.
