Halibut Fillets with Toasted Wheat Germ & Almonds

Halibut, wheat germ and almonds - all high in magnesium - make this dish a delicious, nutrient-packed entree. Halibut, a firm white-fleshed fish with very little fat, must be watched closely to avoid overcooking.

Halibut Fillets with Toasted Wheat Germ & Almonds


Quantity Ingredients
1 egg
2 tbsp milk
1 cup toasted wheat germ
1 cup sliced almonds
2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
4 skinless, boneless halibut fillets (6 ounces each)
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil


In shallow pie plate, whisk together egg and milk. On a separate plate, stir together wheat germ, almonds and parsley. Sprinkle halibut with the salt and pepper. Dip fish first in egg mixture, then in wheat germ mixture, pressing it onto fish.

In large nonstick skillet, heat oil over medium heat. Add fish and sautee 3 minutes per side or until golden brown and cooked through. Serve with lemon wedges.

Makes 4 servings.

Nutrition Information per serving: 339 cals, 23.4 total fat, 3g saturated fat, 13.5g monounsaturated fat, 5.6g polyunsaturated fat, 7.4g dietary fiber, 15g protein, 22g carbohydrate, 54mg cholesterol, 313mg sodium.

Source: www.wholehealthmd.com