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

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Original recipe yields 4 servings
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  • 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


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  • Ready In

  1. 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.
  2. Combine tomatoes, olives, cilantro, oil and the remaining 1/2 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: 0
  • Exchanges: 4 lean meat 1 fat (mono)

Reviews 1

April 05, 2010
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By: EatingWell User
Loved it!