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Roasted Coconut-Pineapple Halibut

Roasting halibut, which is naturally low in fat, preserves its delicate flavor while sealing in its natural moisture. This low-fat method of cooking is perfect for the diet-conscious (it’s low in carbs too!), because little fat or oil is required to produce superb results. The coconut-pineapple marinade infuses the halibut with a tropical essence that magnificently complements the pineapple in the salsa and the shredded coconut in the rice. Enjoy with a glass of Pinot Grigio or a good dry Chenin Blanc.

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 9×13 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;

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