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Ingredientes
- 1 sm Onion, sliced thinly
- 1 tsp Extra virgin olive oil
- 1/2 tsp Rosemary, dry, whole
- 1 x Clove garlic, thinly sliced
- 1 piece (1.5-inch) orange peel
- 3/4 c. Low-sodium tomatoes, undrained, diced
- 1 tsp Capers
- 2 tsp Fresh orange juice
- 1/8 tsp Fresh grnd pepper
- 2 x (4-ounce) halibut fillets
- 2 tsp Kalamatra olives, minced
Direcciones
- Here is a low fat halibut recipe which I just tested for our new menu. If any one has some upscale, low fat recipes out there I would appreciate you Combine onion, extra virgin olive oil, 1/4 tsp. rosemary, garlic, and orange peel in a 13-x 9-x 2-inch baking dish. Bake, uncovered, at 400 for 10 min or possibly till onion begins to brown, stirring once. Stir in tomato and capers; bake 5 additional min or possibly till mix thickens. Stir in orange juice and pepper. Add in halibut to tomato mix; sprinkle with remaining 1/4 tsp. of rosemary. Spoon tomato mix over halibut; bake, uncovered, 10 min or possibly till fish flakes at the edges when tested with a fork. Do not over cook, if fish is slightly underdone in the center do not worry it will continue to cook in the sauce. This is especially true if it is held a short amount of time before service. Remove and throw away orange peel. Sprinkle with olives and serve.
- Yield: 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 2 servings | |
| Calories 48 | |
| Calories from Fat 22 | 46% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 187mg | 5% |
| Total Carbs 6.25g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.13g | 2% |
| Protein 0.98g | 2% |
