Halibut is low-fat, firm and full of flavor. That makes the white-fleshed fish a good base for dishes helpful to people watching their fat intake – and this recipe using halibut comes into that desirable category.
It’s also one that has total simplicity to add to its appeal for the cook. Its seasoning is focused on two intense, complementary classic flavors, lemon and garlic.
Bonus point: The dish can be on the table in about half an hour.
The recipe is from “Betty Crocker Low-Carb Lifestyle Cookbook” ($19.95 paperback).
1/4cup lemon juice
1tablespoon olive or vegetable oil
1/4teaspoon salt
1/4teaspoon pepper
2cloves garlic, finely chopped
4halibut or tuna steaks, about 1 inch thick (about 2 pounds)
1/4cup chopped fresh parsley
1tablespoon grated lemon peel
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable plastic food-storage bag, mix lemon juice, oil, salt, pepper and garlic. Add fish; turn several times to coat. Cover dish or seal bag and refrigerate 10 minutes.
Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with a fork. Discard any remaining marinade.
Sprinkle fish with parsley and lemon peel.
Makes 4 servings. Per serving: 240 cal., 6 g total fat (1 g saturated), 120 mg chol., 340 mg sodium, 2 g carbo., 0 g fiber, 43 g pro.
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