This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
-The Lebanese word for “enjoy this food in good health.”
This recipe is a great example of one that is higher in fat but low in saturated fat. While I try to keep Dr. Gourmet recipes under 15 grams of fat per serving, keep in mind that it is your average intake that is important. One day you might eat more and other days less. It is the long term reduction of fat, calories and cholesterol that can help you live longer and live better.
Those recipes that are higher in fat are like this one and have high levels of the healthy fats like monounsaturated fats and Omega 3 fats.
Seven spice seasoning is the best, and I got it from this little Lebanese market called Al-Nakheel in Vienna, Virginia. Every time I open the spice drawer that I keep my ziplock bag full of this pungent spice the aroma evokes the market place and a spice merchant doling out small bags of spices. The market is crowded and loud with the bartering sellers and buyers. (Mind you, I've never been to such a place but the fragrance for the spice is so heady I feel that I know it.)
Servings: 2 | Serving size: 4 ounces fish
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe can easily be multiplied by 2 or 3. This makes good leftovers for sandwiches or salads.
|extra virgin olive oil
|fresh ground black pepper
|4 ounce halibut filets
|seven spice seasoning
|spray olive oil
Preheat the oven to 400°F. Place a medium or large skillet in the oven.
Place the olive oil in a medium non-stick skillet over medium-low heat. Add the pine nuts, capers and tomato and cook for about 2 minutes stirring once. Add salt, balsamic vinegar, pepper and butter and reduce the heat to low. Stir occasionally.
Sprinkle the halibut filets with seven spice seasoning.
Spray the hot pan from the oven lightly with olive oil and place the halibut filets in the hot pan seasoned side down. Return the pan to the oven and cook for about 4 - 5 minutes. Turn the filets and cook for another 4 - 5 minutes depending on thickness.
Remove and serve on top of Rice and Lentil Pilaf. Top with the tomato caper mixture.
Serving size: 4 ounces fish
|Calories from Fat 103
|% Daily Value
|Total Fat 12g
|Saturated Fat 2g
|Monounsaturated Fat 4g
|Trans Fat 0g
|Total Carbohydrates 5g
|Dietary Fiber 2g
|Vitamin A 20%
|Vitamin C 20%
|Vitamin K 15 mcg
|Potassium 777 mg
|Magnesium 124 mg