Mark Bittman had this fun piece in NYT recently about the many ways you can cook white fish filets. Just about all of them sounded good to me, so I bookmarked the article to work my way through them gradually.
Tonight was my first attempt. The recipes are more like a guide (and a dubiously edited one at that; the fish I made tonight included a “heat oil” step that’s never followed up on). But they’re great for inspiration if you’re trying to work more fish into your diet.
1.5 pounds halibut, cut into four filets
1-1.5 tbsp brown sugar
ground black pepper
lettuce leaves (optional)
about 2 tsp olive oil
Preheat broiler to high.
Rub each piece of halibut with a little bit of olive oil. On a plate, combine brown sugar with salt and pepper (I used about equal parts of each, but I might cut the salt a little, since there is fish sauce to come and mine was a little salty). Coat each fish with sugar mixture and put into a pan.
Place about 4 inches from broiler and cook until fish is cooked through, checking and turning often. This is very play by ear depending on the size of your fish, etc. I rotated every 3 minutes, and mine definitely took more than 10 minutes, but I would start checking at 6 or 8. Remove from oven.
Drizzle with fish sauce, and top with chopped mint and, if you like, a little sriracha. I served over lettuce leaves with soba noodles and green beans.
WW Points: 6 per serving (4 servings)