| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
California |
Almonds, Main dishes |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Slivered almonds |
| 1 |
tb |
Olive oil |
| 1/3 |
c |
Thinly sliced green onions |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Grated grapefruit peel; ruby or pink |
| 4 |
|
Skinless halibut fillets; (about 6-oz each) |
| 3 |
|
Ruby or pink grapefruit |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Heat oven to 425 degrees. In medium nonstick skillet over medium heat, toss
almonds in oil about 2 minutes until lightly browned. Remove from heat; mix
in onions, garlic and peel. Arrange fish in shallow baking pan. Juice 1 of
the grapefruit; pour juice over fish, then top evenly with almond mixture.
Bake in center of oven 10 to 12 minutes until fish flakes when tested with
a fork and is opaque throughout. (Baking time will depend on thickness of
fish.) Meanwhile, peel and section remaining grapefruit. Season fish with
salt and pepper and arrange on platter. Pour over any pan juices and
surround with grapefruit sections.
Servings: 4
(PER PORTION : 342 Calories; 13 g Fat; 54 mg Cholesterol; 94 mg Sodium; 17
g Carbohydrate; 3 g Fiber; 39 g Protein.)
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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