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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"There is no blue without yellow and without orange."
-Vincent van Gogh, Artist

The refrigerator light goes on...

This recipe works well on the grill, and with Spring coming on this is a perfect dish for your recipe box. Choosing the sweetest fruit possible is key so there's a good balance of flavors sweet, sour, salty and savory. It's a good idea to let the tangerine topping macerate overnight so the flavors blend best.

Cilantro

Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.

I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.

All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.


 

Grilled Halibut with Tangerines and Capers



Servings = 2 | Serving size =4 ounces fish with topping

Cooking Time = 30 Minutes

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

This recipe makes great leftovers as sandwiches.

Serve with Coconut Rice or Coconut Rice - Low Sodium Version

1 small shallot (minced)
1 clove garlic (minced)
1 tangerine (peeled, seeded and separated into sections)
1 Tbsp olive oil
2 tsp caper juice
2 tsp capers
1/4 tsp salt
fresh ground black pepper (to taste)
1 Tbsp cilantro leaves
2 4 ounce halibut filets
spray olive oil

Combine the shallot, garlic, tangerine, olive oil, caper liquid, capers, salt, pepper and cilantro. Toss and then chill.

When ready to cook place a large non-stick skillet over high heat. Spray lightly with oil when the pan is hot and then add the halibut filets. Cook for about 6 8 minutes and then turn. Cook for another 6 8 minutes.

Serve over rice and top with the tangerine mixture.

Nutrition Facts

Serving size = 4 ounces fish with topping

Servings = 2

.

Amount Per Serving

Calories 245 Calories from Fat 86
  % Daily Value
Total Fat 10g 15%
    Saturated Fat 1g 7%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 36mg 12%
Sodium 439mg 18%
Total Carbohydrates 15g 5%
    Dietary Fiber 2g 8%
    Sugars 10g  
Protein 25g  
Vitamin A 20% Vitamin C 46%
Calcium 10% Iron 7%
Vitamin K 7 mcg Potassium 709 mg
Magnesium 108 mg