Low Fat Baked Halibut

Delicious low fat baked halibut with homemade salsa, rich with savory flavors.

Recipe Ingredients

Papaya Salsa

• 1/2 cup cilantro leaves
• 1 cup cubed papaya
• 1/4 cup cubed red bell pepper
• 1/4 cup diced red onion
• 1 small jalapeno pepper, seeded and minced
• 2 tablespoons freshly squeezed lime juice

Marinade

• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated lemon zest
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup minced fresh cilantro

• Six 6-ounce halibut steaks, sliced in half lengthwise
• 3 medium bulbs fennel, trimmed and sliced
• 2/3 cup purified water
• 9 black or white peppercorns

Instructions

Make the salsa: Put salsa ingredients in a small bowl, mixing with a spoon until everything is thoroughly melded in. Cover and refrigerate until you are ready to use.

Make the marinade: Stir together the lemon juice, zest, oil, ginger, pepper, and cilantro in a bowl. Let the flavors mingle together for at least 2 hours, covered, in the refrigerator. After the 2 hours, put the fish in a baking pan, pour the marinade evenly over it, and let it sit for 20–30 minutes, covered, in the refrigerator.

Preheat oven to 400°F.

Meanwhile, cook the fennel in the water with the peppercorns in a large, flameproof sauté pan, covered, over high heat for about 6–8 minutes, until just tender, adding liquid if necessary.

Remove from the heat.

Remove the halibut steaks from the refrigerator and bake them for 5 minutes on each side. The halibut should be flaky and white.

Arrange equal portions of the fennel on each of 6 plates, put the halibut on top, and spoon 1 tablespoon of Papaya Salsa on the fish.

Serves 6.

Nutrients Per Serving
• Calories: 322
• Protein: 39.5 grams
• Fat: 7.0 grams
• Saturated Fat: 1.0 grams
• Carbohydrate: 24.4 grams
• Fiber: 8.0 grams
• Cholesterol: 53 mg