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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup fresh bread crumbs
- 2 Tbsp. grated Pecorino Romano cheese
- 1 Tbsp. lemon peel
- 1 Tbsp. margarine (melted)
- 2 Tbsp. mayonnaise
- dressing
- 1 Tbsp. fresh tarragon (chopped)
- 1 lb. halibut fillets (about 1-1/2 cm thick, skin left on)
- 2 Tbsp. fresh lemon juice
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Directions
- 1 Combine bread crumbs, Parmesan, lemon zest, salt and pepper in a bowl. Add margarine and toss to form a crumbly mixture.
- 2 In another bowl, combine Hellmann's® 1/2 The Fat mayonnaise-type dressing and tarragon. Arrange fish, skin-side-down, on a platter. Spread each fillet with mayonnaise mixture. Press crumb mixture onto each fillet.
- 3 Preheat barbecue on high for 10 mins. Reduce heat to medium-high. Arrange fillets on bbq skin-side-down. Lower lid and cook until fish flakes easily with fork and topping is nicely browned, about 10–12 mins.
- 4 Drizzle lemon juice over each fillet. Serve immediately.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2g10% |
Trans Fat0.5g |
Cholesterol40mg13% |
Sodium280mg12% |
Potassium570mg16% |
Protein26g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber<1g2% |
Sugars2g |
Vitamin A6% |
Vitamin C10% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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