Dijon and Almond–Crusted Halibut with Lemon and Parsley - 2.4g Carbs, 1.3g Fiber, 0.5g Sugar
From: JJ Virgin's The Virgin Diet Cookbook VIA Vital Choices
Seafood recipes abound in her new cookbook, and JJ had this about us: "The only seafood I serve in my house is from Vital Choice … because great seafood makes even the simplest recipe a stand out." Go fish! Alaskan halibut features firm, flakey white meat and a delicately sweet flavor. For a richer, more luxurious version, use macadamia nuts in place of the almonds.
Servings: 4
1/3 cup raw almonds
4 (6 oz each) wild Alaskan halibut fillets
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
4 tsp Dijon mustard
3 Tbsp chopped fresh parsley
1 tablespoon lemon juice
1 tsp grated lemon zest
5 tsp organic extra virgin olive oil
Preheat the oven to 400 degrees F.
Lightly brush a baking sheet with olive oil. Place the almonds in the bowl of a food processor and pulse until coarsely chopped. Transfer to a plate.
Season the halibut with the salt and pepper; brush the flesh side of each fillet with 1 teaspoon of the mustard. Dip the mustard side of each fillet into the almonds, pressing firmly to help the nuts adhere. Place the fillets, nut-crusted side facing up, on the prepared baking sheet.
Bake the halibut until the fish flakes easily with a fork and the nuts are browned, about 10 minutes. Remove from the oven.
Combine the parsley, lemon juice, lemon zest, and olive oil in a small bowl. Spoon over the fish and serve immediately.
Servings: 4
Serving Size: 198 g
Nutrition per Serving: 252 Calories, 97 Calories from Fat, 10.8g Total Fat, 1.5g Saturated Fat, 0g Trans Fat, 83mg Cholesterol, 353mg Sodium, 89mg Potassium, 2.4g Total Carbs, 1.3g Dietary Fiber, 0.5g Sugars, 36.6g Protein
Vitamin A 5% - Vitamin C 10% - Calcium 3% - Iron 15%
Good points:
Very low in sugar
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