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Halibut
Submitted by:The Core Diet.jpg?rev=1AB1)
Wonderful light fish perfect for a summer dish! Pair with a salad such as arugla.
Ingredients
- 6 1 1/2-inch thick fillets halibut or snapper (about 6 oz each)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 6 kiwis; peeled and sliced
- 1 1/2 cups fresh blackberries
- 1/2 cup white port
- zest from 1 lemon
- 3 teaspoons cornstarch
- 1 cup chopped pecans
*Macronutrients below include fruit and nut garnish
Instructions
1. In blender, puree blackberries.
2. In medium-heavy saucepan, heat wine, blackberry puree, cornstarch and lemon peel over medium heat. Simmer 5-10 minutes, stirring occasionally, until mixture starts to thicken. Remove from heat. (Sauce will thicken further.)
3. Pour 1/2 cup in small container - for use as marinade.
4. Heat grill to medium-high. Lightly wipe with vegatable oil. (Too heavy will burn the fish.)
5. Season fish with salt and pepper.
6. Grill 4-5 minutes each side - brushing fish with marinade.
7. Insert metal skewer through side of fish to center. If inserts easily, fish is done. Remove from grill.
Place fish on platter; garnish with kiwis; sprinkle with pecans.
Macronutrients
| Serving size | 1 fish fillet (1/6 recipe) |
| Carbohydrates | 20 |
| Proteins | 38 |
| Fats | 17 |
