Roasted Halibut With Lemon-caper Sauce
|Serving Size||½ of recipe|
|Total Fat||4 g|
|Saturated Fat||0.5 g|
|Sodium||425 mg |
|Total Carbohydrate||1 g|
|Dietary Fiber||0 g |
|Juice of ½ lemon
||1 teaspoon |
||1 teaspoon |
||½ teaspoon |
||2 (6-ounce) |
||¼ teaspoon |
|Freshly ground pepper to taste
- Preheat oven to 450ºF.
- Combine lemon juice, capers, olive oil, and thyme in a small bowl. Set aside.
- Season halibut with salt and pepper, and place in a casserole dish coated with cooking spray. Roast in center of oven until cooked through, about 15-20 minutes.
- Drizzle halibut with lemon-caper sauce and serve.
5 very lean meats; 0.5 fat
Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Sauté 10-12 trimmed asparagus spears for 5-10 minutes, until they reach desired tenderness. Top with 2 teaspoons of Parmesan cheese. Nutrition Info (for ½ of recipe): 66 calories; 4 g carbohydrate; 3 g protein; 5 g fat (1 g sat); 1.5 g fiber; 33 mg sodium. Exchanges: 1 vegetable; 1 fat.
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