Halibut Picante

Halibut Picante

1 Review
From: EatingWell Magazine, March/April 1999

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1¼ pounds halibut, striped bass or tilapia fillet, cut into 4 portions
  • 1 teaspoon ground cumin, divided
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 1 10-ounce can diced tomatoes with green chiles
  • ¼ cup sliced green olives with pimientos
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon extra-virgin olive oil


  • Active

  • Ready In

  1. Preheat oven to 450°F. Coat a baking sheet with cooking spray. Arrange fish on baking sheet. Season with ½ teaspoon cumin, salt and pepper.
  2. Combine tomatoes, olives, cilantro, oil and the remaining ½ teaspoon cumin in a small bowl. Spoon over the fish.
  3. Bake the fish until flaky and opaque in the center, 12 to 15 minutes. Serve immediately.

Nutrition information

  • Per serving: 175 calories; 5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 26 g protein; 17 mcg folate; 69 mg cholesterol; 2 g sugars; 103 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 0 mg iron; 778 mg sodium; 617 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean meat 1 fat (mono)

Reviews 1

April 05, 2010
profile image
By: EatingWell User
Loved it!
More Reviews