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Recipe tags: Fish, Quick, Stove Top

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Meats and seafood

Halibut with Lemon Caper Sauce (high protein)

Recipe created exclusively for DaVita.com by DaVita dietitian Sara RD, CSR, CDE from California.

Portions: 6

Serving size:  3 oz fish, 3/4 cup rice, 2 tablespoons sauce

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 20 ounces raw halibut steaks
• nonstick cooking spray
• 4-1/2 cups cooked white rice

Lemon Caper Sauce

• 2 tablespoons unsalted butter
• 2 teaspoons flour
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 1 teaspoon capers
• 1/4 teaspoon white pepper

1. Combine 2 tablespoons lemon juice and olive oil in a large zip-lock bag.  Add halibut steaks and marinate 5 minutes.
2. Spray a nonstick skillet with cooking spray and heat to medium.  Place halibut in skillet and cook 3 minutes.  Turn, cook 2 minutes longer, then remove fish from skillet.
3. To make sauce, melt butter in the skillet over low heat, add flour and stir.  Pour broth into flour mixture and continue stirring for 1 minute.  Add wine, lemon juice, capers and pepper.  Continue to stir and cook until sauce thickens, about 3 to 5 minutes.
4. Place halibut in pan to reheat.  Divide fish into 6 portions and serve over 3/4-cup cooked rice.  Top with 2 tablespoons Lemon Caper Sauce.

Nutrients per serving

• Calories: 340
• Protein: 26 g
• Carbohydrate: 34 g
• Fat: 9 g
• Cholesterol: 46 mg
• Sodium: 118 mg
• Potassium: 573 mg
• Phosphorus: 306 mg
• Calcium: 79 mg
• Fiber: 0.6 g

Renal and Renal Diabetic Food Choices

• 3 meat
• 2 starch
• 1/2 fruit, medium potassium

Carbohydrate choices

• 2

Helpful hints

• Substitutes for halibut include orange roughy, cod and flounder.
• Use low heat and stir constantly to make a smooth sauce.
• Check labels on reduced sodium chicken broth. Best choices are below 500 milligrams sodium per 1 cup serving. Acceptable brands include Health Valley®, Kitchen Basics® and Swanson®.

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