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Fish with Tomatoes and Chili
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 9 1/2 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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Ingredients Directions
  1. Preheat oven to 425 degrees Farenheit.
  2. 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).
  3. 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.
  4. 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.
  5. Move fish to serving platter and drizzle sauce over fish. Season with cilantro, salt, and pepper.

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