1
tablespoon finely chopped fresh cilantro, if desired
Halibut
1
tablespoon fresh lime juice
1
tablespoon olive oil
1/2
teaspoon chili powder
1/4
teaspoon salt
1/4
teaspoon pepper
4
(6-oz.) halibut fillets
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Steps
1
Heat gas or charcoal grill. In food processor bowl with metal blade or blender container, combine all mango sauce ingredients except cilantro; process until chunky. Stir in cilantro. Set aside.
2
In small bowl, combine all halibut ingredients except halibut fillets; mix well. Brush some of mixture over fish; reserve remaining mixture.
3
When grill is heated, place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 10 minutes or until fish flakes easily with fork, turning once and brushing several times with lime juice mixture. Serve mango sauce with fish.
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To cut a mango, use a sharp knife to make a cut through one side of mango, sliding knife next to seed. Repeat on other side of seed, making 2 large pieces. Make cuts in crosshatch fashion through flesh just to peel; bend peel back and carefully slide knife between peel and flesh to separate. Discard peel; chop flesh.
Lean, yet dense, halibut is a great choice for grilling. If you can’t find halibut, opt for similarly-sturdy substitutes, such as snapper, sea bass, grouper or mahi mahi.
The brightness of freshly-squeezed lime juice is unique, so avoid substituting bottled lime juice if you can. This recipe requires 1/4 cup lime juice total. You will need 2 medium or 3 small limes to get that much juice.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
225
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
90mg
30%
Sodium
440mg
18%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
7g
Protein
33g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
16%
16%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Fruit; 4 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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