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Halibut with Rosemary, Orange and Garlic
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Adapted from How to Eat: The Pleasures and Principles of Good Food by Nigella Lawson (Wiley, 2002).

Halibut with Rosemary, Orange and Garlic 
Adapted from How to Eat: The Pleasures and Principles of Good Food by Nigella Lawson (Wiley, 2002)

Makes 4 servings

4 fillets (4
6 oz each) Alaskan Halibut
Salt and freshly ground black pepper to taste
About 3 tablespoons olive oil or macadamia nut oil
4 cloves garlic, finely chopped
1 teaspoon dried organic rosemary
Zest from 2 oranges, finely chopped

  • Pat the fish dry and season on both sides with salt and pepper to taste. Set aside.

  • Heat the oil in a large skillet over medium heat. Add the garlic, rosemary and orange zest and heat just until the garlic sizzles. Add the fish and cook until golden and crisp on 1 side, about 3 minutes. Turn and cook until the fish is opaque throughout and flakes easily, 2‒5 minutes, depending on the thickness. The garlic and zest will turn golden; if they begin to brown, immediately reduce the heat to medium-low.

  • Transfer the fillets to individual plates and spoon the flavored oil mixture over the top. Serve immediately.
Per 6 oz serving: 183 calories, 25 g protein, 1 g carbohydrates, 8 g fat, 34 mg cholesterol, 1 g saturated fat, 178 mg sodium, trace dietary fiber.


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