Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 190 |
| Total Fat | 4 g |
| Saturated Fat | 0.5 g |
| Sodium | 425 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 0 g |
| Protein | 35 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Juice of ½ lemon |
| Capers | 1 teaspoon |
| Olive oil | 1 teaspoon |
| Dried thyme | ½ teaspoon |
| Halibut steaks | 2 (6-ounce) |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
| Cooking spray |
Directions
- Preheat oven to 450ºF.
- Combine lemon juice, capers, olive oil, and thyme in a small bowl. Set aside.
- Season halibut with salt and pepper, and place in a casserole dish coated with cooking spray. Roast in center of oven until cooked through, about 15-20 minutes.
- Drizzle halibut with lemon-caper sauce and serve.
Exchanges
5 very lean meats; 0.5 fat
Side Suggestions: Sautéed Asparagus With Parmesan
Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Sauté 10-12 trimmed asparagus spears for 5-10 minutes, until they reach desired tenderness. Top with 2 teaspoons of Parmesan cheese. Nutrition Info (for ½ of recipe): 66 calories; 4 g carbohydrate; 3 g protein; 5 g fat (1 g sat); 1.5 g fiber; 33 mg sodium. Exchanges: 1 vegetable; 1 fat.
Side Suggestions: Couscous