. Commercial fisheries review. Fisheries; Fish trade. 82 HEY DIETERS--CHEAT A LITTLE! Want to crown your dinner with compliments? Try Halibut in Lemon Cream Sauce. Buy tender and tasty North Pacific halibut steaks and cover them with a sauce that is rich with cream, tangy with lemon, and zippy with grated onion--just enough to bring out the flavor. Bake and serve, then sit back and listen to the compliments. With this quick and easy recipe from BCF, the stay-slim guys and gals, who are aware of calories but love to eat well, can cheat a little with discretion. North Pacific halibut is a lean f

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. Commercial fisheries review. Fisheries; Fish trade. 82 HEY DIETERS--CHEAT A LITTLE! Want to crown your dinner with compliments? Try Halibut in Lemon Cream Sauce. Buy tender and tasty North Pacific halibut steaks and cover them with a sauce that is rich with cream, tangy with lemon, and zippy with grated onion--just enough to bring out the flavor. Bake and serve, then sit back and listen to the compliments. With this quick and easy recipe from BCF, the stay-slim guys and gals, who are aware of calories but love to eat well, can cheat a little with discretion. North Pacific halibut is a lean f
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Image ID: REFWKM
. Commercial fisheries review. Fisheries; Fish trade. 82 HEY DIETERS--CHEAT A LITTLE! Want to crown your dinner with compliments? Try Halibut in Lemon Cream Sauce. Buy tender and tasty North Pacific halibut steaks and cover them with a sauce that is rich with cream, tangy with lemon, and zippy with grated onion--just enough to bring out the flavor. Bake and serve, then sit back and listen to the compliments. With this quick and easy recipe from BCF, the stay-slim guys and gals, who are aware of calories but love to eat well, can cheat a little with discretion. North Pacific halibut is a lean fish noted for its energy-giving protein, vitamin, and mineral content while being low in sodium, fat, and calories. It is distinguished by its white, flavorful, firm flesh which takes on a flaky texture after cooking. It is a versatile fish, readily adaptable to a wide variety of cooking methods and recipes and is wonder- ful for dieters when rich sauces are not used. Halibut steaks are available fresh in many markets and frozen in most markets. One pound will make two or three servings. Be sure to ask for true North Pacific halibut when you buy, HAUBUT IN LEMON CREAM SAUCE 2 pounds halibut steaks, fresh or frozen 1 cup whipping cream 1 tablespoon lemon juice 1 tablespoon grated i 1 teaspoon salt Lemon slices Chopped parsley. Thaw frozen steaks. Remove skin and bones and cut into 6 portions. Place fish in a single layer in a well-greased baking dish, 12 X 8 X 2 inches. Combine remaining ingredients except lemon slices and parsley. Pour sauce over fish. Bake in a mod- erate oven, 350° F., for 20 to 25 minutes or until fish flake easily when tested with a fork. Garnish with lemon slices and parsley. Makes 6 servings. How can you tell when the halibut is cooked? Rawfishhave a watery, translucent look. During the cooking process the watery juices become milky colored, giving the flesh an opaque, whitish tint. This color change is unmistakable. When the flesh has taken on this opaq

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