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Halibut with Citrus and Garlic

1 strip (about 1/2 inch wide) orange peel
4 (4 oz.) skinless halibut fish fillets
2 garlic cloves, minced
1 tsp. lemon juice
2 medium zucchini, trimmed, sliced thin
1/2 red onion, very thinly-sliced
1/4 cup chopped fresh basil
Salt and freshly-ground black pepper, to taste
2 tsp. extra-virgin olive oil

- Preheat oven to 450°.
- Firmly hold one end of the strip of orange peel skin side down on a cutting board.  With the other hand, holding a knife at a low, almost horizontal angle, cut away the white pith. Cut the strip lengthwise into 4-inch long, narrow strips.  Set aside.
- Cut four pieces of foil about 12 inches long.  Place a halibut fillet in the center of each piece.  Rub garlic into the fish and sprinkle each fillet with lemon juice.  Divide the zucchini, onion, orange zest strips and basil equally and pile on top of each fillet.  Season with salt and pepper and drizzle with oil.
- Pull the edges of the foil up over the fish and crimp together, sealing the foil to create 4 individual packages.
- Bake for 15 minutes.  Remove and let cool slightly.  Carefully open packets, transfer to individual plates and serve.

Makes 4 servings.
Per serving: 170 calories, 5g fat <1g saturated fat, 5g carbohydrate, 25g protein, 1g fiber, 140mg sodium

From American Institute for Cancer Research: – recipe corner

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