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Steamed Halibut With Kale and Walnuts

Steamed Halibut With Kale and Walnuts
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400º F. Coat both sides of the fish with 1 tablespoon of the oil. Place in a single layer in a roasting pan.
  2. Season with ½ teaspoon salt and ¼ teaspoon pepper. Place the lemon slices on top and roast until the fish is opaque throughout, about 15 minutes.
  3. Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium heat.
  4. Add the walnuts. Stir occasionally until lightly browned, 3 minutes. Remove from skillet and set aside.
  5. Add the garlic and remaining 2 tablespoons oil and 1 tablespoon butter to the skillet. Cook for 30 seconds.
  6. Add the kale, ½ cup water, and ½ teaspoon salt and toss. Cook, covered, tossing occasionally, until wilted, 5 minutes. Stir in the walnuts. Serve with the fish.
By October, 2003

Nutritional Information

  • Per Serving
  • Calories 483
  • Calcium 239mg
  • Carbohydrate 13g
  • Cholesterol 77mg
  • Fat 31g
  • Fiber 3g
  • Iron 4mg
  • Protein 41mg
  • Sat Fat 8g
  • Sodium 656mg
What does this mean? See Nutrition 101 .

Quick Tip

Choose halibut fillets with flesh that is a translucent, shiny white and springy to the touch.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.