Braised Halibut

Servings 4 servings


  • 1 tablespoon slivered almonds toasted
  • 1 teaspoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic pressed
  • 1 14.5 oz can diced tomatoes with green chilis
  • 1/2 cup low sodium chicken broth
  • 10 green olives thinly sliced crosswise
  • 4 halibut fillets 6-oz.


  • Heat a large skillet with a tight-fitting lid over medium heat; add slivered almonds and stir-fry until nicely browned; remove from skillet and set aside.
  • In the same skillet, heat the olive oil over medium heat; add onion and sauté for 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, broth and olives; bring to a simmer then arrange fillets in the skillet. Cover and cook for 8 to 10 minutes or until fish flakes easily when tested with a fork.
  • To serve, arrange fillets on dinner plates, spoon tomato and olive mixture on top and sprinkle with toasted almonds.


LC SERVING SUGGESTION: Steamed asparagus and a big green salad.
SERVING SUGGESTION: Add steamed red potatoes and steamed baby carrots.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure canned tomatoes, chicken broth, and olives are gluten free.
NUTRITION: per serving: 257 Calories; 7g Fat; 38g Protein; 8g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 666mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat. Points: 6
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