Baihian halibut

MAKES 4 SERVINGS

2 tablespoons olive oil, divided
2 tablespoons fresh lime juice
4 (1-inch thick) halibut steak halves (about 2 pounds)
1/2 cup chopped onion
1 cup chopped green or red bell pepper
1 serrano chili or jalapeno pepper, seeded and minced
2 large cloves garlic, thinly sliced
1 teaspoon salt, divided
1/2 cup unsweetened coconut milk
1 medium tomato, diced

Combine 1 tablespoon oil and lime juice in a glass pie plate, add fish and turn to coat.

Heat remaining oil in a 12-inch nonstick skillet over medium heat. Add onion, peppers and garlic. Cook until onion is translucent and pepper is tender, about 6 minutes.

Sprinkle 1/2 teaspoon salt over fish, add fish to skillet; pour coconut milk over fish and add tomato. Reduce heat to medium-low and simmer 8-9 minutes, turning fish halfway through cooking time. Stir remaining salt into sauce, spoon over fish a few times and serve immediately.

Nutrition facts per serving: 575 calories, 45 g fat, 13 g saturated fat, 104 mg cholesterol, 7 g carbohydrates, 34 g protein, 825 mg sodium, 1 g fiber

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