Halibut With Lemon And Pecans
1/2 cup bread crumbs
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon crushed garlic
1 1/2 teaspoons grated Parmesan cheese
1 pound halibut, cut into 4 serving sized pieces
1 egg white
2 tablespoons margarine
2 tablespoons white wine
4 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1 green onion, chopped
1 tablespoon chopped pecans, toasted
Preheat oven to 400 degrees.
Spray a baking dish with nonstick vegetable spray.
In a shallow dish, combine bread crumbs, dried parsley, basil, garlic and
cheese.
Dip fish pieces into egg white, then into bread crumb mixture.
In large nonstick skillet, melt 1 tablespoon of the margarine; add fish and cook
just until browned on both sides.
Transfer fish to baking dish and bake for 5 to 10 minutes or until fish flakes
easily when tested with a fork.
Remove to serving platter and keep warm.
To skillet, add remaining margarine, wine, lemon juice, parsley, onions and
pecans; cook for 1 minute.
Pour over fish.
Makes 4 servings.
Calories: 275, Fat: 11 g, Carbohydrate: 13 g, Fiber: 1 g, Protein: 29 g, Sodium:
274 mg, Cholesterol: 41 mg
Diabetic Exchanges: 1 Starch/Bread, 3 1/2 Lean Meat