LOW CARBOHYDRATE MAIN COURSES
ROASTED COCONUT-PINEAPPLE HALIBUT
4.5g net carbs; 4.5g fat
All Fat and Carb Values Are Approximate.

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Recipe by Shelly Sinton

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.

Marinade:

• 4 (6-ounce) halibut fillets (about 1-inch thick)

• 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 9x13 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; 1g Fiber; 4.5g Fat (1g Saturated Fat); 36g Protein; 493mg Sodium; 54mg Cholesterol.
All Fat and Carb Values Are Approximate.

	About this author: Shelly Sinton, MS, has been actively involved in the health and fitness industry for 15 years, motivating hundreds of people to take charge of their health through sensible and empowering lifestyle changes. She is also the author of "The Fitness Kitchen Cookbook" and founder of www.ShellysFitnessKitchen.com.

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