The spicy carrot juice mixture used to baste the fish steaks would also go well with any type of broiled poultry or pork tenderloin.
¼ cup carrot juice
4 teaspoons apricot all-fruit spread
2 teaspoons vegetable oil, such as olive or canola oil
1 teaspoon paprika
½ teaspoon salt
½ teaspoon cumin
½ teaspoon ground coriander
¼ teaspoon pepper
⅓ cup chopped cilantro
2 halibut steaks (10 ounces each), halved crosswise
1. In a small bowl, whisk together the carrot juice, fruit spread, oil, paprika, salt, cumin, coriander, and pepper. Stir in the cilantro.
2. Preheat the broiler. Place the halibut steaks on a broiler pan and brush with the carrot juice mixture. Broil 4 to 6 inches from the heat for 5 minutes, or until the top is browned and the flesh just flakes when tested with a fork. Makes 4 servings
Moroccan-Style Chicken Substitute 4 skinless, boneless chicken breasts (5 ounces each) for the halibut. In step 2, broil for 7 to 8 minutes, or until the chicken is cooked through.
Good source of: magnesium, niacin, omega-3 fatty acids, potassium, selenium, vitamin B12, vitamin B6
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.