Grilled Herbed Halibut
This low fat halibut recipe is a favorite of mine because of the capers.

Servings: 4

• 1 pound (4 - 1/4 pound each) fresh or frozen halibut steaks
• 2 teaspoons lemon juice
• 2 teaspoons extra virgin olive oil
• 1/8 teaspon each salt and pepper
• 2 cloves garlic, minced
• 1 teaspoons dried, ground tarragon or 2 teaspoons fresh
• 1 tablespoon capers, drained

If fish is frozen, thaw first. Rinse and pat dry.Brush both sides of each steak with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and tarragon onto fish.

To Grill: Place fish steaks on a greased grill rack or in a grill basket. Grill on an uncovered grill directly over medium-hot coals until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2 inch of thickness). If the fish is more than 1 inch thick, gently turn it halfway through grilling. To broil: Place fish on the greased rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2 inch of thickness. If fish is more than 1 inch thick, gently turn it halfway through broiling.

To serve, top fish with capers.

NOTE: This works well with other mild flavored fish as well.

Per Serving: 148 Calories
5g Fat (30.8% calories from fat)
24g Protein
1g Carbohydrate
trace Dietary Fiber
36mg Cholesterol
148mg Sodium
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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