Halibut Picante
http://www.eatingwell.com/recipes/halibut_picante.html
From EatingWell: March/April 1999, The EatingWell Diabetes Cookbook (2005)Fish cookery doesn’t get any easier than this. Look for the freshest fish you can find—just about any firm, mild white fish will be a fine foil for this spicy tomato sauce.
4 servings | Active Time: 10 minutes | Total Time: 25 minutes
Ingredients
- 1 1/4 pounds halibut, striped bass or tilapia fillet, cut into 4 portions
- 1 teaspoon ground cumin, divided
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 10-ounce can diced tomatoes with green chiles
- 1/4 cup sliced green olives with pimientos
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil
Preparation
- Preheat oven to 450°F. Coat a baking sheet with cooking spray. Arrange fish on baking sheet. Season with 1/2 teaspoon cumin, salt and pepper.
- Combine tomatoes, olives, cilantro, oil and the remaining 1/2 teaspoon cumin in a small bowl. Spoon over the fish.
- Bake the fish until flaky and opaque in the center, 12 to 15 minutes. Serve immediately.
Nutrition
Per serving : 188 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 45 mg Cholesterol; 4 g Carbohydrates; 30 g Protein; 1 g Fiber; 758 mg Sodium; 638 mg Potassium
Exchanges: 4 very lean meat, 1 fat (mono)