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Spicy Halibut With Tomatoes And Olives Recipe
From Eating Well March/April issue
1 1/4 lb. halibut or cod fillet, cut into 4 portions
1 tsp. cumin
salt and freshly ground pepper to taste
1 10-oz can diced tomatoes with green chilies
1/4 cup sliced green olives with pimentos
2 tbsp. chopped fresh cilantro
1 tsp. olive oil
Preheat oven 450°F. Lightly oil a baking sheet or coat it with a nonstick cooking spray. Arrange fish, skin side down, on a baking sheet. Season with 1/2 tsp. cumin, salt and pepper.
In a small bowl, combine tomatoes, olives, cilantro, oil and remaining 1/2 tsp. cumin. Spoon over fish.
Bake fish for 12-15 minutes or until flaky and opaque in the center.
(185 calories per serving; 6 grams fat--0.7 saturated)
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