Halibut Lemon Pecans

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 400F. 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. 4 servings.

Nutritional Information per serving:
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


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