Ua makemakeʻo Giora Shimoni e lawelawe i kēia Lemon Herb Baked Halibut e like me keʻano iʻa iʻa hou no nāʻahaʻaina hoʻomaha (e hana i ka lawelawe ma ke keʻo o nā keiki'ahuʻula), a ma keʻano he kīʻaha nui i nā ahiahi Sābati Sāma, i ka wā e mālamaʻia ai kaʻaina awakea. Hōʻikeʻo Shimoni i kekahi iʻa keʻokeʻo, e like me ke cod a me ka tilipia, hiki ke hoʻohanaʻia i loko o kēia meaʻai no ka hānai.
Hana i ka Meʻa: No ka mahaloʻana i ka pahuhopu me ka hoʻouluʻole i kaʻala o ka lau nahele maikaʻi, e hoʻoikaika i nā kukui, nā meaʻono. E lawelawe ma kaʻaoʻao o kahi salakeke'ōmaʻomaʻo a me kēia Farro me ka meaʻalani i puhiʻia i ka'ōpū a me ka puaʻaʻalaʻala a meʻole Quinoa me Arugula, Squash Butternut a me Citrus Vinaigrette . E hoʻopau i kaʻai me ka Cherry Bourbon Compote i hāʻawiʻia ma luna o Citrus Soaked Butter Cake .
Hoʻoponoponoʻia e Miri Rotkovitz
Ka mea e pono ai
- 4 (6 'aune) nā kiʻi paʻi kiʻi
- 1/2 kīʻaha puna wahineʻaila
- 2 punetēpuni i ka wai lemon
- 2 nāʻulaʻula kāpili, ka'ōpala a me ka'āpala
- 1 1/2 tablespoons'āpuni i ka pāʻani paʻi
- 1 1/2 teaspoons basil maloʻo
- 1 teaspoon ka paʻakai
- 1 teaspoon ka'ōpū maloʻo hou
Pehea e hana ai
1. E kau i kahi ipu aniani'ōpana pāʻona me ka pepaʻili pepa, a kau i nā piʻa i ke kīʻaha ma kahi papa.
2. I loko o ke kīʻaha liʻiliʻi, hui pū i kaʻailaʻaila, ka wai lemoni, ka pāhū, ka basil, ka paʻakai, ka pepa a me ke kāleka. E ninini i ka marinade ma luna o ka iʻa. E uhi a hoʻopiʻi no ka hola 1.
3. Hoʻopiha i ka umu a 450 ° F (230 ° C). E ninini i ka marinade mai loko mai o ke pā. Eʻai i ka iʻa, weheʻoleʻia, ma ka umu wela i 15 mau minuke, aiʻole hiki i ka paʻiʻana o ka iʻa me ka haʻalulu.
E lawelawe koke.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 653 |
| Ka nui o ka momona | 32 g |
| Ka momona | 5 g |
| Ka momonaʻole | 22 g |
| ʻO Cholesterol | 191 mg |
| Sodium | 270 mg |
| Nā Carbohydrates | 14 g |
| Fiber Dietary | 1 g |
| Pāmua | 74 g |