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Obesity Discussion · 06-26-07, 02:36 AM

BAIHIAN HALIBUT

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:10:00

Calories: 394
Fat: 18 grams
Protein: 49 grams
Carbohydrates: 7 grams
Fiber: 2 grams
Net Carbs: 5 grams
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
4 (1-inch thick) halibut steak halves (about 2 pounds)
1 small onion, chopped
1 cup chopped green bell pepper
1 teaspoon salt
2 large garlic cloves, thinly sliced
1 serrano chili or jalapeño pepper, seeded and minced
1/2 cup unsweetened coconut milk
1 medium tomato, diced
1. With a fork, whisk 1 tablespoon of the oil and all the lime
juice on large platter, add fish, and turn to coat.
2. Heat remaining tablespoon oil in a 12-inch nonstick
skillet over medium heat. Add onion and pepper. Cook 6
minutes until onion is translucent and pepper is just
tender.
3. Sprinkle 1/2 teaspoon of the salt over fish, add fish to
skillet; pour coconut milk over fish and add tomato.
Reduce heat to medium-low and simmer 8 to 9 minutes,
turning fish halfway through cooking time. Stir remaining
salt into sauce, spoon over fish a few times, and serve
immediately.
Need a fast and company-worthy dish? Make this delicious
Brazilian fish entre, which pairs tender, moist halibut with
coconut milk, peppers and garlic. Serve it Brazilian
style—with a splash of hot sauce.

06-26-07, 02:36 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,874 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Baihian Halibut BAIHIAN HALIBUT Servings: 4 Prep time: 0:10:00 Bake/Cook time: 0:10:00 Calories: 394 Fat: 18 grams Protein: 49 grams Carbohydrates: 7 grams Fiber: 2 grams Net Carbs: 5 grams 2 tablespoons extra virgin olive oil 2 tablespoons fresh lime juice 4 (1-inch thick) halibut steak halves (about 2 pounds) 1 small onion, chopped 1 cup chopped green bell pepper 1 teaspoon salt 2 large garlic cloves, thinly sliced 1 serrano chili or jalapeño pepper, seeded and minced 1/2 cup unsweetened coconut milk 1 medium tomato, diced 1. With a fork, whisk 1 tablespoon of the oil and all the lime juice on large platter, add fish, and turn to coat. 2. Heat remaining tablespoon oil in a 12-inch nonstick skillet over medium heat. Add onion and pepper. Cook 6 minutes until onion is translucent and pepper is just tender. 3. Sprinkle 1/2 teaspoon of the salt over fish, add fish to skillet; pour coconut milk over fish and add tomato. Reduce heat to medium-low and simmer 8 to 9 minutes, turning fish halfway through cooking time. Stir remaining salt into sauce, spoon over fish a few times, and serve immediately. Need a fast and company-worthy dish? Make this delicious Brazilian fish entre, which pairs tender, moist halibut with coconut milk, peppers and garlic. Serve it Brazilian style—with a splash of hot sauce. Atkins - Baihian Halibut Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________