As a follow-up to last weeks posting on the importance of including (low mercury) fish in your diet, I thought I'd post one of my favorite fish recipes from one of my favorite restaurants in Chicago, Frontera Grill.
A few years ago I was lucky enough to dine at Frontera Grill, the restaurant owned by Rick Bayless. Rick has received countless awards over the years and Frontera Grill won Outstanding Restaurant from the James Beard Foundation in 2007.
If you find yourself in Chicago - GO!
Campeche-Style Baked Fish Fillets4 five to six-ounce halibut fish fillets
2 to 3 tablespoons fresh lime juice
salt
2 tablespoons roughly chopped cilantro
1 bottle (16 ounces) Frontera Habanero Salsa or Frontera Jalapeno Salsa
Cilantro sprigs to garnish
Heat the oven to 350 degrees. Place the fish fillets in a lightly oiled baking dish without crowding them. Drizzle with the lime juice and sprinkle with salt and the chopped cilantro. Spoon the salsa over the fist, cover with foil and bake until the fish just flakes when pressed firmly, 10 - 15 minutes depending on how thick the fillets are.
Transfer the fillets to a warm serving platter, mix the sauce and juices that remain in the baking dish, them spoon them over the fish. If the sauce seems too juicy, scrape it into a saucepan and boil it down.
Garnish with sprigs of cilantro and serve at once.
Serves 4.
Each serving contains approximately 250 calories; 7 g fat (1 g saturated fat); 7 g carbs; 30 g protein
Would love to hear your thoughts on this recipe if you give it a try! If you're one of those folks who claims to have no cooking skills, this recipe will definitely impress your friends and families - it virtually cooks itself.
I typically serve each piece on a bed of steam spinach with a small side of Quinoa.
Train hard; stay strong.
Peace.
Susan
A few years ago I was lucky enough to dine at Frontera Grill, the restaurant owned by Rick Bayless. Rick has received countless awards over the years and Frontera Grill won Outstanding Restaurant from the James Beard Foundation in 2007.
If you find yourself in Chicago - GO!
Campeche-Style Baked Fish Fillets
Heat the oven to 350 degrees. Place the fish fillets in a lightly oiled baking dish without crowding them. Drizzle with the lime juice and sprinkle with salt and the chopped cilantro. Spoon the salsa over the fist, cover with foil and bake until the fish just flakes when pressed firmly, 10 - 15 minutes depending on how thick the fillets are.
Transfer the fillets to a warm serving platter, mix the sauce and juices that remain in the baking dish, them spoon them over the fish. If the sauce seems too juicy, scrape it into a saucepan and boil it down.
Garnish with sprigs of cilantro and serve at once.
Serves 4.
Each serving contains approximately 250 calories; 7 g fat (1 g saturated fat); 7 g carbs; 30 g protein
Would love to hear your thoughts on this recipe if you give it a try! If you're one of those folks who claims to have no cooking skills, this recipe will definitely impress your friends and families - it virtually cooks itself.
I typically serve each piece on a bed of steam spinach with a small side of Quinoa.
Train hard; stay strong.
Peace.
Susan