- Prep: 5 min
- Cook Time: 10 min
- Total: 15 min
- Serving: 4
Roasting halibut, which is naturally low in fat, preserves its delicate flavor while sealing in its natural moisture. The coconut and pineapple infuses the halibut with a tropical flair, making it a natural to be served with a pineapple fruit salsa and a side of steamed rice tossed with shreds of coconut. Brought to you from The Fitness Kitchen by Shelly Sinton.
- 4 (6 ounce) halibut fillets (about 1 inch thick)
- Pinch of salt
- Black pepper to taste
- 1/2 cup soy sauce
- 1 cup lite coconut milk (shake can before opening)
- 1/2 cup pineapple juice*
- 2 cloves garlic, crushed
- In a small bowl, whisk together the ingredients for the marinade.
- Season fish with salt and pepper and place in a 9x13 glass (or non-reactive) baking dish.
- Pour marinade over fish, cover dish with plastic wrap and refrigerate for 1 to 2 hours.
- Preheat oven to 400 degrees F.
- Line a large rimmed baking sheet or jelly roll pan with foil and spray with nonstick cooking spray or wipe with vegetable oil.
- Remove fish and arrange on baking sheet keeping space in between fillets.
- Discard marinade.
- Roast for 10 minutes or until fish is opaque in center and just flakes when pressed with a fork.
- Be careful to not overcook.