The halibut can marinate up to 2 hours ahead of time in the lively marinade spiked with citrus, cumin and cayenne.
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: www.eatbetteramerica.com
- Prep Time: 35 minutes | Start to Finish: 1 hour 5 minutes
- Makes: 6 servings
- 1½ lbs halibut, tuna or swordfish steaks, ¾ to 1 inch thick (if fish steaks are large, cut into 6 serving pieces).
- 2 tbsp lemon or lime juice
- 1 tbsp canola or soybean oil
- ¼ tsp salt
- ¼ tsp ground cumin
- ⅛ tsp ground red pepper (cayenne)
- 1 clove garlic, finely chopped
- 3 medium tomatoes, chopped (2¼ cups)
- ½ medium avocado, pitted, peeled and coarsely chopped
- 1 small jalapeño chile, seeded, finely chopped
- ¼ cup chopped fresh cilantro
- 2 tsp lemon or lime juice
- In shallow glass or plastic dish, mix all marinade ingredients.
- Add fish; turn to coat with marinade.
- Cover; refrigerate at least 30 minutes but no longer than 2 hours.
- Heat gas or charcoal grill.
- Remove fish from marinade; reserve marinade.
- Place fish on grill rack.
- Cover grill; cook over medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork.
- Discard any remaining marinade.
- Meanwhile, in medium glass or plastic bowl, mix all salsa ingredients.
- Serve fish with salsa.
Nutritional information Edit
- 160 Calories | 50 Calories from Fat | 5g Total Fat | 1g Saturated Fat | 0g Trans Fat | 60mg Cholesterol | 250mg Sodium | 5g Total Carbs | 2g Dietary Fiber | 2g Sugars | 22g Protein
- Percent Daily Value : Vitamin A 15% | Vitamin C 20% | Calcium 2% | Iron 4%
- Exchanges: ½ other carbs, 3 very lean meat, ½ fat
- Carbohydrate Choices: ½
- MyPyramid Servings 3 oz-equivalents meat and beans, ½ cup vegetables
- ↑ Percent Daily Values are based on a 2,000 calorie diet.