Reuben's Journey: Week 10
Aug. 21, 2012 at 3:21 a.m.
Grilled Halibut with Lemon Butter Caper Sauce
Prep time: 15 minutes
Cook time: 10 minutes
1 (12-oz.) pkg. H-E-B Wild Alaskan halibut fillets
1 Tbsp. H-E-B lemon caper seasoned butter, melted
Juice of 1 lemon
1/4 cup white wine
2 Tbsp. fresh dill, chopped
1 lemon, thinly sliced
Place frozen halibut fillets on a foil-lined sheet pan and spray both sides with olive oil spray. Season the fillets with salt and pepper and set aside.
Combine the lemon caper seasoned butter, lemon juice and white wine in a saucepan and bring to a boil over medium heat. Add the chopped dill to the sauce, remove from heat and keep warm.
Prepare the gas or charcoal grill to 400 degrees. Place the seasoned halibut on the grilling rack, skin side up, close the grill cover and grill for five minutes. Use a wide spatula to turn the fillets over and grill for five minutes or until the fish flakes easily. Place the fish skin side down on a platter, and serve with prepared sauce. Garnish the fish fillets with lemon slices and a few sprigs of dill.
Makes: 2 servings
Nutrition Facts: 1 fillet per serving
Calories 260, total fat 10g, saturated fat 3.5g, cholesterol 65mg, sodium 260mg, total carbohydrate 5g, dietary fiber 0g, sugars 1g, protein 36g
Starting Weight: 343
Current Weight: 289 pounds
Exercise: Reuben Ybarra will continue to focus on some light weight training, using the weights at the YMCA to do upper body and abdominal work. He will also be mixing aquatic zumba and zumba in to his workout this week.