Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Pacific halibut (often labeled Alaskan halibut) is a good choice for sustainability. Less-expensive options include most U.S.-farmed tilapia and Atlantic/Icelandic cod.

Robin Bashinsky
Recipe by Cooking Light January 2014

Gallery

Credit: Jason Wallis; Styling: Missie Neville Crawford

Recipe Summary test

hands-on:
45 mins
total:
45 mins
Yield:
Serves 4 (serving size: 1 fillet and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.

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  • Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fish evenly with pepper and salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

274 calories; fat 11.1g; saturated fat 5.7g; mono fat 3g; poly fat 1.5g; protein 33.2g; carbohydrates 10.7g; fiber 0.1g; cholesterol 83mg; iron 0.8mg; sodium 482mg; calcium 17mg.
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