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.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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: 188 calories; 5 g fat (1 g sat, 3 g mono); 45 mg cholesterol; 3 g carbohydrate; 30 g protein; 1 g fiber; 673 mg sodium; 638 mg potassium.

Nutrition bonus: Potassium (18% daily value).

Exchanges: 4 very lean meat, 1 fat (mono)


0 Carbohydrate Servings