Name: Halibut Picante
Total time: 25 min
Ingredients: 1 ¼ 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

Ingredients

1 ¼ 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

Directions

Step 1

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Arrange fish on baking sheet. Season with 1/2 teaspoon cumin, salt and pepper.

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Step 2

Combine tomatoes, olives, cilantro, oil and the remaining 1/2 teaspoon cumin in a small bowl. Spoon over the fish.
Step 3

Bake the fish until flaky and opaque in the center, 12 to 15 minutes. Serve immediately.

Nutrition Facts

Per Serving:

175 calories; protein 26.4g; carbohydrates 3.6g; dietary fiber 0.7g; sugars 1.7g; fat 5.3g; saturated fat 0.6g; cholesterol 69.5mg; vitamin a iu 102.9IU; folate 17mcg; calcium 14.3mg; iron 0.4mg; magnesium 32.6mg; potassium 616.6mg; sodium 777.8mg; thiamin 0.1mg.

Exchanges:

4 lean meat
1 fat (mono)

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Ingredients

Directions

Nutrition Facts