|1 tbsp / 15 ml||canola oil|
|1/4 cup / 50 ml||sliced green onions|
|1 tbsp / 15 ml||grated fresh ginger root|
|4||halibut fish fillets, 1-inch thich (4 oz each)|
|1/4 cup / 50 ml||freshly squeezed lime juice|
|1/2 tsp / 2 ml||sesame oil|
|1/2 cup / 125 ml||chopped cilantro|
Heat oil in a skillet over medium heat. Add onions and ginger; sauté for 2 minutes.
Add fish to skillet, skin side up. Drizzle with lime juice, then cover and continue to cook for 4 minutes.
Flip fish, cover again and continue to cook for another 2 minutes.
Flip fish again; this time gently remove skin with a spatula or fork; discard the skin.
Cover and continue to cook for an additional 3 to 4 minutes, or until fish is cooked through and flakes easily when tested with a fork.
Remove from heat. Drizzle the fillets with sesame oil and sprinkle with cilantro. Serve immediately.
Per fillet (4 oz./120 g): 167 calories, 24 g protein, 7 g total fat (1 g saturated fat), 2 g carbohydrate, 0 g fibre, 36 mg cholesterol, 64 mg sodium
Excellent source of: vitamin D (262 IU), vitamin K, magnesium, potassium, selenium
Good source of: vitamin E
Low in sodium and saturated fat
Source: Leslie Beck's Longevity Diet