Lemon Baked Halibut - 24.4g Carbs, 7.9g Fiber

From: Dr Weil

From: The Healthy Kitchen - Recipes for a Better Body, Life,

and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)

The mellow flavor of this low-fat fish comes from marinating it in

vigorous spices. After cooking, it is topped with homemade salsa rich

with the flavor of tangy onions, fiery jalapeno peppers, and cool

papaya. Make the salsa first, before you start preparing the fish.

It is also best to make the marinade far enough in advance so that

the flavors can blend together for at least 2 hours before you

actually marinate the fish in it for 30 minutes. Keep this in mind

when deciding what time you want to serve this dish. I couple this

entree with a side of steamed vegetables or Roasted Root Vegetables.

--> 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 Tbsp freshly squeezed lime juice

--> MARINADE

3 Tbsp freshly squeezed lemon juice

1 Tbsp grated lemon zest

1 Tbsp olive oil

1 Tbsp grated fresh ginger

3/4 tsp freshly ground black pepper

1/2 cup minced fresh cilantro

Six 6-oz halibut steaks, sliced in half lengthwise

3 medium bulbs fennel, trimmed and sliced

2/3 cup purified water

9 black or white peppercorns

1. Make the salsa: Put the 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.

2. 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.

3. Preheat oven to 400 degrees F.

4. 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.

5. Remove from the heat.

6. Remove the halibut steaks from the refrigerator and bake them for

5 minutes on each side. The halibut should be flaky and white.

7. 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

Nutrition per Serving:

322 Calories, 7.1g Fat, 1g Saturated Fat, 20.2% of calories from fat,

54mg Cholesterol, 39.6g Protein, 24.4g Carbs, 7.9g Fiber

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