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Categories: Fish and shellfish, Healthy eating, Main courses

Halibut with cucumber and orange salsa

Halibut with cucumber and orange salsa
Los Angeles Times

Halibut is a low-fat, firm, mild white fish that lends itself to grilling. Because the fish is light and delicate, I like to keep its preparation simple. Rub the fish with a cut garlic clove and season it with salt. ... Read more

Total time: 50 minutes | Serves 4
  • 1 pound halibut filets
  • 1 clove garlic, cut in half
  • Salt
  • 1/4 cup chopped green onions
  • 1/2 Japanese cucumber, peeled and diced
  • 3 oranges, peeled and cut into sections
  • 1 tablespoon chopped cilantro
  • 1/4 cup pomegranate seeds
  • Juice of 1/2 lime
  • 1/8 teaspoon ground cumin
  • Nonstick cooking spray
  • Freshly ground pepper to taste
  • 2 cups mixed salad greens

Step 1Heat an outdoor grill or an indoor grill pan on high heat.

Step 2Cut the filets into 4 portions. Rub each filet with a cut clove of garlic. Sprinkle both sides with salt. Set aside.

Step 3Toss together the green onions, diced cucumber, oranges, cilantro, pomegranate seeds, lime juice, cumin and salt to taste.

Step 4Spray the filets with nonstick cooking spray and place on the hot grill. Reduce the heat to medium-high and grill the fish about 4 minutes on the first side. Turn and cook the filets just until tender and they flake easily with a fork, an additional 3 to 4 minutes. Place the fish on a plate. Sprinkle with freshly ground pepper and spoon the salsa alongside. Place a few salad greens on the plate with the fish.

Each serving:
196 calories; 142 mg sodium; 38 mg cholesterol; 3 grams fat; 0 saturated fat; 16 grams carbohydrates; 27 grams protein; 3.12 grams fiber.
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