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Caesar Halibut

Related recipes: Main Dishes, High-Fiber Diet
Caesar Halibut: Main Image

Quick Facts

Servings: 6

Ingredients

  • 2 lbs halibut steaks, one-inch thick
  • 1/3 cup reduced-calorie Caesar salad dressing
  • 18 small Romaine lettuce leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 2 Tbs Caesar salad style croutons

Directions

  • Place halibut in shallow dish. Pour salad dressing over fish. Cover and refrigerate 1 hour, turning once. Remove fish from marinade, set aside. Coat grill rack with vegetable oil cooking spray. Place fish on grill 4-5 inches above medium-hot coals. Grill, brushing with marinade and turning once, just until fish begins to flake when tested with a fork, about 8-10 minutes on each side. To serve, cut fish into 6 serving-size pieces. Arrange 3 lettuce leaves on individual serving plates; place fish on lettuce. Sprinkle each with Parmesan cheese and croutons.
Recipe courtesy of the National Fisheries Institute

Substitution Note: May substitute swordfish, shark, tuna, or salmon.

Nutrition Facts

Calories 749
  Calories from Fat 266 (36%)
(47%)Total Fat 30g
(28%)Saturated Fat 6g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
(25%)Cholesterol 74mg
(23%)Sodium 540mg
(191%)Potassium 6677mg
Total Carbohydrate 87g
(213%)Dietary Fiber 53g
Sugars 32g
Sugar Alcohols 0g
(109%)Protein 55g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.


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