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Spicy Halibut Baked in Phyllo

Yield 4 servings (serving size: 1 packet)

Ingredients

  • 4 teaspoons reduced-fat mayonnaise
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle chile powder
  • Juice from 1 lime
  • 2 teaspoons chopped fresh cilantro
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 sheets frozen phyllo dough, thawed
  • Cooking spray
  • 4 (6-ounce) halibut fillets

Nutrition Information

  • calories 236
  • fat 5 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 26 g
  • carbohydrate 21 g
  • fiber 1 g
  • cholesterol 36 mg
  • iron 2 mg
  • sodium 313 mg
  • calcium 62 mg

How to Make It

  1. Preheat oven to 350°. In a bowl, combine mayonnaise, cayenne pepper, chile powder, lime juice, cilantro, mint, honey, salt, and pepper; set aside. Lightly coat 6 sheets thawed phyllo dough with cooking spray. Make 2 stacks of 3 phyllo sheets; cut stacks in half. Coat halibut fillets on 1 side with 1 teaspoon mayo mixture; place each fillet in middle of each phyllo stack, mayo side down. Trim excess dough; fold into a bundle. Place each package, seam-side down, onto a coated pan. Bake 20-25 minutes or until golden and fish is cooked through. Serve with mayo mixture.

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