Adapted from CooksAid.com
Serving Size | ½ of recipe |
Calories | 190 |
Total Fat | 4 g |
Saturated Fat | 0.5 g |
Sodium | 425 mg |
Total Carbohydrate | 1 g |
Dietary Fiber | 0 g |
Protein | 35 g |
Ingredients | Measures |
---|---|
Juice of ½ lemon | |
Capers | 1 teaspoon |
Olive oil | 1 teaspoon |
Dried thyme | ½ teaspoon |
Halibut steaks | 2 (6-ounce) |
Salt | ¼ teaspoon |
Freshly ground pepper to taste | |
Cooking spray |
Exchanges
5 very lean meats; 0.5 fat
Side Suggestions: Sautéed Asparagus With Parmesan
Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Sauté 10-12 trimmed asparagus spears for 5-10 minutes, until they reach desired tenderness. Top with 2 teaspoons of Parmesan cheese. Nutrition Info (for ½ of recipe): 66 calories; 4 g carbohydrate; 3 g protein; 5 g fat (1 g sat); 1.5 g fiber; 33 mg sodium. Exchanges: 1 vegetable; 1 fat.
Side Suggestions: Couscous