1 large yellow onion, slice thin
2 tbsp diced pimeintos
6 (6-oz each) halibut fillets
1 tsp salt
1/4 tsp ground mace
1/4 tsp cayenne pepper
1/4 tsp black pepper
6 thick slices of heirloom (or other) tomatoes
1 cup fresh thin mushroom slices
2-3 chopped green onions
1/4 cup chicken broth
4 1/2 tsp butter
1/2 cup fine dry bread crumbs
Spread the oil on the bottom of a 9 x 13-inch baking pan. Add the onion and pimentos over top of the oil.
Pat fish fillets dry with paper towels. In a small bowl or cup, combine the salt, mace, cayenne pepper, and black pepper; sprinkle mixture over both sides of the fish fillets. Arrange fillets over the onion and pimentos. Lay a tomato slice atop each fillet; top with mushrooms and green onions. Pour the chicken broth over all.
In a nonstick skillet, melt the butter. Add the breadcrumbs and cook, stirring, over medium heat until the bread crumbs are lightly browned. Sprinkle over fish. Cover pan and bake at 350 degrees for 20 minutes. Remove the cover and bake another 20 minutes or so until the fish flake easily.
Yield: 6 servings
Per serving of 1 fillet: approximately 250 calories, 9 g (3 g sat) fat, 68 mg cholesterol, 700 mg sodium, 11 g carbs, 29 g protein, 1 g fiber
Diabetic exchanges: 4 very lean meat, 1 veggie, 1 fat, 1/2 starch
Note: This is a file photo very similar to this recipe.