Yield: 4 servings.
1/4 cup chopped onion
2 teaspoons rinsed, drained capers
1/4 cup fresh Italian parsley
1 clove minced garlic
1 tablespoon fresh cilantro leaves
1/8 teaspoon freshly ground pepper
2 teaspoons fresh lemon zest
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 pound halibut fillet, cut into 4 portions
1 tablespoon chopped green olives
1. Place onion, parsley, cilantro, zest, lemon juice, olives, capers, garlic and pepper in a food processor; pulse several times to chop. Add oil and process until pestolike paste forms. Pat halibut with paste. Cover and refrigerate 30 minutes.
2. Heat oven to 450 F.
3. Coat 7 by 11-inch dish with cooking spray. Add fish to
dish. Spoon any extra herb mixture on top. Bake 15-20 minutes, uncovered, or until fish is opaque.
Nutrition information per serving
. Calories 196 Fat 10 g (1.3 sat.)
Cholesterol 36 mg Sodium 168 mg
Carbohydrate 2 g Protein 24 g
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