I’ve never met a fish I didn’t like. Ok that is a lie. I can’t eat trout. I spent many years with my father fishing for trout; rainbow, brook, steelhead. It didn’t matter to my Dad as long as he was outdoors and there was flowing water and a fishing pole. My Dad didn’t eat trout either which probably explains my trout aversion. All childhood influences aside, I seriously don’t like the taste of trout. If you don’t like one fish try another until you find one that you like. Fish is low in calories and fat. Small fish are low in mercury. Fish is versatile, flavorful and low in Weight Watchers points. Don’t paint all fish with the same brush.
I hear people say all the time that they hate fish. I agree that bad fish is really bad. If it smells like fish then it is not fresh and don’t buy it. Fish should smell like the sea, not like a dead fish. When I buy fish, I ask to smell the fish or shrimp before I buy. Good fish sellers will not be offended and can tell you what is fresh. The more good fish you eat, the more good fish you want to eat. Halibut is light and not fishy when fresh. Line caught halibut from Alaska is out of the reach for most people but if you find a good price on fresh or frozen halibut then jump on it. This recipe is a simple, low calorie, and one dish meal. You can substitute any fish.
Baked Halibut, Prosciutto and Mushrooms
Preheat oven to 350 degrees F
• 1 halibut filet about 8 oz
• 2 pieces of prosciutto
• 3-4 basil leaves
• 1 package of sliced, washed mushrooms or 8 oz of fresh mushrooms, washed and sliced
• 1 teaspoon salt
• 1 teaspoon of pepper
1. Salt and pepper the fish
2. Place mushrooms in a baking dish. I used a 2 quart dish.
3. Lay salted, peppered fish on the mushrooms.
4. Drape basil leaves over fish.
5. Drape Prosciutto over basil leaves.
6. Bake covered for 30 minute at 350 degrees F
Serving size is one 4 ounce filet and ½ the mushrooms
Weight watchers 5 points
Serving suggestions: Serve with kale salad and fresh fruit.