The spicy carrot juice mixture used to baste the fish steaks would also go well with any type of broiled poultry or pork tenderloin.

Ingredients

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

Directions

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.

Nutrition Facts

per serving
calories 205
total fat 5.8g
saturated fat 0.8g
cholesterol 46mg
dietary fiber 1g
carbohydrate 6g
protein 31g
sodium 379mg

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.

Publication Review By:

Published: 12 Sep 2011

Last Modified: 20 Oct 2011