Fish Friday: Salsa-Style Halibut

An assertive cumin- and coriander-accented salsa is a pleasing complement for a mild, meaty fish, such as halibut, striped bass or red snapper. Accompany the fish with warm corn tortillas and sautéed sliced zucchini or yellow squash.

4 (6-oz.) halibut fillets (1 inch thick), skin removed
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup purchased chunky salsa
1/3 cup sliced pimiento-stuffed green olives
1 tablespoon capers
1/4 cup coarsely chopped cilantro

1. Heat oven to 400°F. Arrange fish in greased shallow baking dish; sprinkle with coriander, cumin and salt. Combine salsa, olives and capers; spoon over fish.

2. Bake 8 to 10 minutes or until halibut just begins to flake. Sprinkle with cilantro.

4 servings

PER SERVING: 190 calories, 4 g total fat (.5 g saturated fat), 33 g protein, 4 g carbohydrate, 90 mg cholesterol, 730 mg sodium, 1.5 g fiber

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