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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fish with Tomatoes and Chili

Source: dLife

Hot and spicy baked halibut with a tomato and chili pepper sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	388.5

Total Carbs	6.2 g

Dietary Fiber	0.6 g

Sugars	3.4 g

Total Fat	9.6 g

Saturated Fat	1.3 g

Unsaturated Fat	2.5 g

Potassium	816.3 mg

Protein	65.0 g

Sodium	358.0 mg

Dietary Exchanges 9.6 Fat, 0.9 Vegetables, 0.0 Fruits, 0.1 Starch, 9.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 425 degrees Farenheit.
Wash and lightly dry fish. Chop into 3 to 4 ounce pieces and massage 2 teaspoons of oil onto surface. Arrange fish a few inches apart in one layer in a 10 by 15 inch baking dish. Bake 10 to 15 minutes (fish will no longer be translucent).
Add the rest of the oil, onion, garlic, and chili to a skillet and sauté over medium-high heat 5 minutes or until onion is golden.
In the meantime, strain tomatoes in a colander, saving the juice. Whisk together saved tomato juice, lemon juice, and cornstarch. Stir in tomatoes and juice blend to skillet and let boil, sauce will become thick.
Move fish to serving platter and drizzle sauce over fish. Season with cilantro, salt, and pepper.