• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Mexicali Halibut with Diced Zucchini, Corn And Tomatoes

  • Recipe Submitted by on

Category: Low Fat, Fish

 Ingredients List

  • ------------------------------------RUB------------------------------------
  • 1 tb Fresh lime juice; or lemon
  • 2 ts Vegetable oil; divided use
  • 1/2 ts Ground cumin
  • 1/4 ts Ground cinnamon
  • 1/4 ts Salt
  • Pepper; optional to taste
  • 1 1/4 lb Halibut fillet; in one piece
  • -or cut into steaks


1/2 lb Zucchini; 1/4-inch dice
2 c Corn kernels; approximately
14 1/2 oz Stewed tomatoes Mexican
-style; drained, 1/2-chop
-reserve liquid

1. FISH : Combine juice, half the oil in a small cup or bowl. Add cumin,
cinnamon and salt (pepper if using). Stir to combine. Place fish on lighly
greased broiler pan, tucking under thin end of filet, if necessary, to
ensure more even cooking. Brush with half the rub. Set aside for 15
minutes. Preheat the grill or broiler.

2. Meanwhile, make the salsa: Heat remaining oil in a medium non-stick
skillet over medium heat. Add zucchini; saute 3 minutes. Add corn and
tomatoes. Add all or enough of the tomato liquid to allow the vegetables to
boil. Bring to boiling, over medium high heat. Simmer rapidly for 5
minutes, without stirring, until most of the liquid cooks off. Cover and
set aside.

3. Broil or grill fish, basting once or twice with the rub. Cook, turning
once, until fish is opaque in center.

4. Spoon corn mxiture over fish to serve.

256 CALORIES PER SERVING: 6g fat (21% cff).

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