Baked Halibut with Tomatoes and Spices

 

From Betty Crocker’s Best of Healthy & Hearty Cooking

Makes 4 servings

 

 

1 large onion, sliced
2 cloves garlic, chopped
2 jalapeno chiles,seeded and chopped
1 (14 1/2-ounce) can whole tomatoes, drained and chopped
2 tablespoons white vinegar
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
4 halibut steaks or other lean fish steaks, about 1 inch thick (about 2 pounds)
Chopped fresh cilantro, if desired

 

 

Heat oven to 350°. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion, garlic and chilis in skillet over medium heat, stirring frequently, until onion is tender; reduce heat. Stir in remaining ingredients except fish steaks. Simmer uncovered over low heat 5 minutes, stirring occasionally. Arrange fish in ungreased rectangular baking dish, 11x7x1 1/2 inches. Spoon tomato mixture over fish. Bake uncovered 25 to 30 minutes or until fish flakes easily with fork. Sprinkle with cilantro.

 

 

1 Serving: Calories 245 (Calories from Fat 30); Fat 3g (Saturated 1g); Cholesterol 120mg; Sodium 370mg; Carbohydrate 11g (Dietary Fiber 2g); Protein 45g.

 

 

From “Betty Crocker’s Best of Healthy & Hearty Cooking.” Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved

 

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