Ingredients
1/4 C chopped onion
1/4 C fresh parsley leaves
1 T fresh cilantro leaves
2 tsp freshly grated lemon zest
1 T lemon juice
1 T chopped pitted green olives
2 tsp drained capers, rinsed
1 clove garlic, minced
1/8 tsp freshly ground pepper
2 T extra-virgin olive oil
1 lb halibut fillet, cut into 4 portions
Place onion, parsley, cilantro, lemon zest, lemon juice, olives, capers, garlic and pepper in a food processor; pulse several times to chop. Add oil and process, scraping down the sides several times, until a pesto-like paste forms. Pat halibut with the herb paste. Cover and refrigerate for 30 minutes.
Preheat oven to 450 degrees F. Coat a 7-by-11-inch baking dish with cooking spray. Arrange halibut in the dish and spoon any extra herb mixture on top. Bake, un-covered, until the fish is opaque in the center, 15 to 20 minutes. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 199, Fat: 10 g, Cholesterol: 36 mg, Carbohydrate: 2 g,
Protein: 24 g, Fiber:1 g, Sodium:125 mg
Diabetic Exchanges: 3 Very Lean Meat, 2 Fat
