|Serving Size||½ of recipe|
|Total Fat||7.5 g|
|Saturated Fat||3 g|
|Total Carbohydrate||3 g|
|Dietary Fiber||0 g|
|Reduced-fat sour cream||¼ cup|
|Prepared horseradish||2 teaspoons|
|Salt||1/8 + 1/8 teaspoon|
|Freshly ground pepper to taste|
|Halibut steaks||2 (6-ounce)|
- Preheat oven to 375ºF.
- In a medium bowl, combine sour cream, horseradish, 1/8 teaspoon salt, and pepper. Set aside.
- Season halibut with salt and pepper and place into a baking dish that has been coated with cooking spray. Bake until opaque throughout, about 15 minutes. Top fish with horseradish sauce and serve.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sauté 10-12 trimmed asparagus spears 5-10 minutes, until they reach desired tenderness. Top with 2 teaspoons Parmesan cheese. Nutrition Info (for ½ of recipe): 66 calories; 4 g carbohydrate; 3 g protein; 5 g fat (1 g sat); 1.5 g fiber; 33 mg sodium. Exchanges: 1 vegetable; 1 fat.
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