SERVES 2 • PREP TIME: 5 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
Imagine an upscale chic restaurant where you’re presented with halibut crowned with crunchy, bright pistachios and a fragrant sauce. You catch whiffs of Dijon mustard and hints of freshly cracked black pepper. As you bite into the fish, you notice how succulent and soft it is, and taste a complex balance of acidic vinegar and sweet maple syrup. Better yet: You can make this at home without the price tag! Pair this dish with
Lemon-Roasted Asparagus
.
1 tablespoon Dijon mustard
1 teaspoon pure maple syrup
1 teaspoon avocado oil
2 garlic cloves, minced
½ teaspoon freshly ground black pepper
2 (4-ounce) halibut fillets, skin on, scaled
2 tablespoons unsalted pistachios
1
.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
.
In a medium mixing bowl, combine the mustard, maple syrup, oil, garlic, and pepper. Coat the halibut fillets evenly with the mixture and place them on the prepared baking sheet.
3
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Top each fillet with 1 tablespoon of pistachios and cook for 12 to 15 minutes, until the pistachios are lightly browned and the fish is opaque and flaky, then serve.
SUBSTITUTION TIP:
You can substitute the same amount of honey for the maple syrup if you want a less sweet taste that allows the tanginess from the Dijon mustard to shine more in the dish.
Per serving:
Calories: 208, Total fat: 10g, Saturated fat: 2g, Cholesterol: 82mg, Sodium: 215mg, Potassium: 629mg, Magnesium: 45mg, Carbohydrates: 6g, Sugars: 3g, Fiber: 1g, Protein: 25g, Added sugar: 2g, Vitamin K: 6mcg