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Seared Halibut with Basil Oil

Servings = 2 | Serving size =4 ounces halibut with 1 1/2 teaspoons basil oil

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe can be divisible by 2.

This recipe does not make very good leftovers.

Serve with Jasmine Rice or Hummus or Orzo with Tapenade

AND

Serve with Sauteed Spinach or Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version

1/4 cup	extra virgin olive oil
1/2 cup	fresh basil leaves
2 4 ounce	filets halibut
1/4 tsp	salt
	fresh ground black pepper (to taste)
	spray olive oil

Place the olive oil and basil in a blender or mini chopper and process until smooth.

Preheat the oven to 425°F. Place a medium sized skillet in the oven.

While the oven is heating rinse the halibut filets with cold water and pat dry. Place them on a cutting board skin side up. Cut shallow slits in the skin about 1/4 inch apart. Sprinkle the skin side of the fish with the salt and pepper.

When the oven is hot spray the pan lightly with oil. Place the fish in the pan skin side down. Return the pan to the oven and cook for about 10 - 12 minutes.

Serve the fish skin side up and top with 1 1/2 teaspoons of basil oil.

Nutrition Facts

Serving size: 4 ounces halibut with 1 1/2 teaspoons basil oil | Servings 2

Calories 183 | Calories from Fat 83

Amount Per Serving (% Daily Value)

Total Fat 9g (14%) | Saturated Fat 1g (6%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 36 mg (12 %) | Sodium 351 mg (15 %)

Total Carbohydrates 0g (0%) | Sugars 0g

Dietary Fiber 0g (0%) | Protein 23g

Vitamin A 5% | Vitamin C 0 % | Calcium 6% | Iron 6%

Vitamin K 10 mcg  | Potassium  509 mg | Magnesium  94 mg