SERVES 2 • PREP TIME: 15 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
One serving of halibut contains more than 100 percent of your daily value of selenium. Selenium is a mineral with powerful antioxidant and anti-inflammatory properties. This dish contains a buttery, soft, and moist halibut seasoned with a medium-spicy barbeque spice blend and then paired with a cooling, refreshing cilantro-mint sauce. It is wrapped in a pocket of collard greens, where all the flavors beautifully join together.
2 (4-ounce) halibut fillets, skin on, scaled
1 teaspoon avocado oil, divided
4 collard green leaves, divided
1
.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
.
Place the halibut fillets skin-side down on the prepared baking sheet and season the tops and sides with oil and the barbeque seasoning.
3
.
Bake in the oven for 12 to 15 minutes, until the fish is opaque and flaky.
4
.
In the meantime, trim off the stems and cut out the thicker stems inside the leaves of the collard greens.
5
.
When the fish is done, add 1 tablespoon of the sauce and 2 to 3
ounces of halibut per collard green and wrap tightly. Place two wraps on each plate and serve.
SUBSTITUTION TIP:
Swap the collard green wrap for kale or mature Swiss chard. You can also use a toasted whole wheat wrap with shredded lettuce instead of the collard greens.
Per serving (2 wraps):
Calories: 182, Total fat: 6g, Saturated fat: 1g, Cholesterol: 83mg, Sodium: 114mg, Potassium: 714mg, Magnesium: 48mg, Carbohydrates: 6g, Sugars: 3g, Fiber: 2g, Protein: 28g, Added sugar: 1g, Vitamin K: 317mcg