Lemon-Caper Braised Halibut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 halibut fillets (about 5 ounces each) |
salt and black pepper |
1 teaspoon olive oil |
1 1/2 cups cherry tomatoes cut in half |
2 tablespoons capers, drained and rinsed |
2 tablespoons fresh lemon juice |
4 cups baby spinach |
2 tablespoons chopped fresh flat-leaf parsley |
2 slices whole-grain bread or 2 chunks whole-grain baguette |
Directions:
1. Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
2. Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.
3. Per serving: 90.0 calories, 30.0 calories from fat, 3.0g total fat, 0.0g saturated fat, 0.0mg cholesterol, 1280.0mg sodium, 15.0g total carbs, 5.0g dietary fiber, 9.0g sugars, 5.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database The 5-Factor World Diet by Harley Pasternak, M.Sc. and Laura Moser. Copyright © 2010 by Harley Pasternak, M.Sc. and Laura Moser. Published by Ballantine Books. All Right Reserved. Harley Pasternak, M.Sc., has appeared on The Oprah Winfrey Show, The Tyra Banks Show, Access Hollywood, Extra, VH1, E!, and many times on the Today Show. He holds a Masters of Science in exercise physiology and nutritional sciences and an honors degree in kinesiology. He is also certified by the American College of Sports Medicine and the Canadian Society of Exercise Physiology. He lives in Los Angeles, California.
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