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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Northwest Roasted Halibut
- 4 4 - 6 ounces halibut fillets
- Nonstick cooking spray
- 2 tablespoons margarine, melted, but not hot
- 3/4 cup finely chopped hazelnuts
- 1 cup frozen mixed berries (blackberries, raspberries, blueberries, and/or strawberries) thawed
- 1/2 teaspoon sugar
1. Preheat oven to 400 F. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Spray a 15x10x1-inch baking pan with nonstick spray; set aside. In a shallow dish place margarine. In a second shallow dish place chopped hazelnuts. Dip fish in melted margarine. Coat both sides of fillets with nuts. Place coated fillets on prepared pan.
2. Bake for 8 to 10 minutes or until fish begins to flake when tested with a fork.
3. While the fish is roasting, puree the berries in a blender or a food processor. Pass the puree through a strainer to remove the seeds. Stir sugar into strained sauce. If desired, place the strained sauce in a small saucepan. Cook and stir over low heat until sauce is warm. Serve the sauce chilled or warmed with the fish.
- Servings Per Recipe 4,
- cal. (kcal) 361,
- Fat, total (g) 24,
- chol. (mg) 36,
- sat. fat (g) 3,
- carb. (g) 11,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 5,
- fiber (g) 4,
- sugar (g) 6,
- pro. (g) 28,
- vit. A (IU) 486,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 128,
- Potassium (mg) 738,
- calcium (mg) 101,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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