Sauteed Halibut with Romesco Sauce - 9.5g Carbs, 2.1g Fiber
{Suggestions: Consider leaving the salt and sugar out.
Take care, Gloria}
From: Tiffany Vickers Davis, Cooking Light - JANUARY 2011
Highlight the sweet and subtle flavor of halibut with a smoky homemade
romesco sauce.
Servings: 4
Serving size: 1 fillet and 1/4 cup sauce
2 medium red bell peppers
1 dried ancho pepper, stemmed and seeded
1/2 tsp salt, divided
1 1/2 Tbsp slivered almonds, toasted
1 Tbsp hazelnut oil or olive oil
1 Tbsp red wine vinegar
1/4 tsp sugar
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
2 garlic cloves, chopped
1 (1-oz) slice whole-wheat bread
4 (6-oz) halibut fillets
Cooking spray
4 lemon wedges
1. Preheat broiler.
2. Cut bell peppers in half; discard seeds and membranes. Place
bell peppers, skin sides up, on a baking sheet; flatten. Broil
10 minutes or until blackened. Add ancho; broil 2 minutes. Place
bell peppers in a paper bag; close tightly. Let stand 5 minutes;
peel. Place bell peppers, ancho, 1/4 teaspoon salt, and next
8 ingredients (through bread) in a food processor; process until smooth.
3. Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon
salt over fish. Coat pan with cooking spray. Add fish to pan; cook
6 minutes on each side or until desired degree of doneness. Top
with sauce; serve with lemon wedges.
Servings: 4
Serving size: 1 fillet and 1/4 cup sauce
Nutrition per Serving:
267 Calories, 8.9g Fat, 0.9g Saturated Fat, 4.7g Monounsaturated Fat, 2g Polyunsaturated Fat, 52mg Cholesterol, 26.3g Protein, 427mg Sodium,
9.5g Carbs, 2.1g Fiber, 2.1mg Iron, 93mg Calcium
