Zesty Halibut in Soy-Ginger Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 teaspoons soy sauce
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon finely grated orange zest
- 1 medium onion, thinly sliced
- 1 (2-pound) skin-on halibut fillet, rinsed and patted dry
- 1 green bell pepper, seeded and cut lengthwise into long, thin strips
- 1 red bell pepper, seeded and cut lengthwise into long, thin strips
- 1 yellow bell pepper, seeded and cut lengthwise into long, thin strips
- 2 scallions (dark green part only), chopped, for garnish
- Carbohydrate 11 g(4%)
- Cholesterol 111 mg(37%)
- Fat 3 g(5%)
- Fiber 2 g(9%)
- Protein 44 g(88%)
- Saturated Fat 1 g(4%)
- Sodium 304 mg(13%)
- Calories 256
Preparation 1. Preheat the oven to 425°F. 2. Put the fish in a baking dish and top with the bell peppers, onion, ginger, and soy sauce. Drizzle the orange juice over the fish and sprinkle the zest evenly over it; cover the dish tightly with parchment paper. Bake for 15 minutes, or until the fish is cooked through. 3. Using two large spatulas, transfer the fish to a serving platter, pour the juices from the baking dish over the top, and garnish with the scallions. Tangy and crunchy, bell peppers come in a rainbow of colors. They are packed with vitamins C and A, two antioxidants that work together to neutralize free radicals. Their content of beta-carotene, the vitamin A precursor, supports vision health and skin regeneration. Among many beneficial vitamins, peppers contain vitamin B6 , folic acid, and fiber—all helpful for protection against hardening of the arteries and heart disease. Compared with green peppers, red peppers contain more vitamins and nutrients, especially lycopene, a carotenoid that can help protect against certain cancers such as prostate and cervical cancers. From Dr. Mao's Secrets of Longevity Cookbook: Eat to Thrive, Live Long, and Be Healthy by Dr. Mao Shing Ni. Text copyright © 2012 by Dr. Mao Shing Ni; photography copyright © by Philip Dixon. Published by Andrews McMeel Publishing, LLC.
Preparation 1. Preheat the oven to 425°F. 2. Put the fish in a baking dish and top with the bell peppers, onion, ginger, and soy sauce. Drizzle the orange juice over the fish and sprinkle the zest evenly over it; cover the dish tightly with parchment paper. Bake for 15 minutes, or until the fish is cooked through. 3. Using two large spatulas, transfer the fish to a serving platter, pour the juices from the baking dish over the top, and garnish with the scallions. Tangy and crunchy, bell peppers come in a rainbow of colors. They are packed with vitamins C and A, two antioxidants that work together to neutralize free radicals. Their content of beta-carotene, the vitamin A precursor, supports vision health and skin regeneration. Among many beneficial vitamins, peppers contain vitamin B6 , folic acid, and fiber—all helpful for protection against hardening of the arteries and heart disease. Compared with green peppers, red peppers contain more vitamins and nutrients, especially lycopene, a carotenoid that can help protect against certain cancers such as prostate and cervical cancers. From Dr. Mao's Secrets of Longevity Cookbook: Eat to Thrive, Live Long, and Be Healthy by Dr. Mao Shing Ni. Text copyright © 2012 by Dr. Mao Shing Ni; photography copyright © by Philip Dixon. Published by Andrews McMeel Publishing, LLC.
