Ingredients For Vinegar-Poached Sturgeon With Thyme-Butter Sauce Recipe
0.5 inch 4 medium zucchini, sliced crosswise thick
Salt
2 tablespoon Unsalted butter softened
1 teaspoon Chopped thyme
Freshly ground pepper
3 tablespoon Extra virgin olive oil
6 ounce Four skinless farmed sturgeon or wild pacific halibut fillets
3 tablespoon Homemade red wine vinegar
0.75 cup Water
1 Medium Shallot, Thinly Sliced
3 tablespoon Capers, Drained And Rinsed
Nutrition value
145
calories per serving
11 g Fat8 g Protein1 g Carbs1 g FiberOther
Current Totals
11 g Fat
8 g Protein
1 g Carbs
1 g Fiber
MacroNutrients
Carbs
1 g
Protein
8 g
Fiber
1 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
33 mg
Iron
2 mg
Vitamin A
13 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
12 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
20 mg
Manganese
0 mg
Phosphorus
111 mg
Selenium
20 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
