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Halibut with Apricot Chutney
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- 4 oz yellow onions, in pieces
- 2 garlic cloves
- ½ tsp salt
- ½ tsp dried oregano
- 3 oz apricot preserves
- 23 oz water, divided
- 1 tsp whole grain mustard
- 12 oz fresh green beans, trimmed
- 4 ½ oz red onions, thinly sliced half-moons
halibut fillets (6 oz ea.)
or 4 sea bass fillets (6 oz ea.)
- 3 ½ oz fresh apricots, pitted, halved and sliced
- per 1 portion
- 1360 kJ / 325 kcal
- 35 g
- 40 g
- 4 g
- 5 g
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