Sign In Chef
OR
×
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
$1.32 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 42% 
If you want to add more gluten free and pescatarian recipes to your recipe box, Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots might be a recipe you should try. One portion of this dish contains about 6g of protein, 48g of fat, and a total of 552 calories. This recipe serves 4. For $1.32 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Head to the store and pick up slender carrots, olive oil, olive oil, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 42%. Users who liked this recipe also liked Speedy’s version of Laura Calder’s gingered watercress, Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower, and Maple-Orange Roasted Chickpeas & Carrots ( & Brown Rice Bowl).
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maso Canali Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 15 dollars per bottle.
The Maso Canali Pinot Grigio displays a brilliant pale golden color indicative of its crisp, citrus aromas and floral notes. This wine is well-balanced and full-flavored with hints of nectarine. Pair it with seafood and light poultry for a delightful meal.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Depending on where it was caught and which fishing methods were used, halibut can be a good sustainable choice of fish.
Disclaimer
Save to Recipe Box
gluten-free
pescetarian
