4 (6-ounce) halibut fillets (about 1-inch thick)
In a small bowl, whisk together:
1/2 cup low-sodium soy sauce
1 cup light coconut milk (shake can before opening)
1/2 cup pineapple juice (drain from an (8-ounce) can of pineapple chunks)
2 cloves garlic, crushed
Place fish in a 9x13 glass (or non-reactive) baking dish and cover with marinade. Cover dish with plastic wrap and refrigerate for 1 to 2 hours. Preheat oven to 400 degrees F. Line a large rimmed baking sheet (jelly roll pan) with foil (for easy clean-up) and spray with nonstick cooking spray or wipe with vegetable oil.
Remove fish and discard marinade. Place fillets on baking sheet and roast for 10 minutes or until fish is just opaque in center and just flakes when pressed with a fork. Be careful to not overcook. Serves four.
Per serving: 213 Calories; 4.5g Carbohydrates; < 1g Fiber; 4.5g Fat (1g Saturated Fat); 36g Protein; 493mg Sodium; 54mg Cholesterol.
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