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Halibut Picante

Source of Recipe

.
Halibut Picante

Diabeticgourmet.com
Adapted from The Eating Well Diabetes Cookbook; Joyce Hendley
Reviews rate this recipe 4 of 5 stars.
Yield: 4 servings - Serving Size: 1/4 of recipe

Ingredients:
� 1-1/4 pounds halibut, striped bass or tilapia fillet, cut into 4 portions
� 1 teaspoon ground cumin, divided
� Salt to taste
� Freshly ground pepper to taste
� 1 (10 ounce) can diced tomatoes with green chiles
� 1/4 cup sliced green olives with pimentos
� 2 tablespoons chopped fresh cilantro
� 1 teaspoon extra-virgin olive oil

Directions:
1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Arrange fish on baking sheet. Season with 1/2 teaspoon cumin, salt and pepper.

2. Combine tomatoes, olives, cilantro, oil and remaining 1/2 teaspoon cumin in a small bowl. Spoon over the fish.

3. Bake the fish until flaky and opaque in the center 12 to 15 minutes. Serve immediately.

Per Serving equals: Calories: 188; Protein: 30 g; Sodium: 529 mg; Cholesterol: 45 mg; Fat: 5 g; Carbohydrates: 3 g ++++ Exchanges: 4 Very Lean Meat, 1 Fat