Baihian Halibut

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
4 (1-inch-thick) halibut steak halves (about 2 pounds)
1 small onion, chopped
1 cup chopped green bell pepper
1 teaspoon salt
2 large garlic cloves, thinly sliced
1 serrano chili or jalapeño pepper, seeded and minced*
½ cup unsweetened coconut milk
1 medium tomato, diced

1. With a fork, whisk 1 tablespoon of the oil and lime juice on large platter, add fish, and turn to coat.

2. Heat remaining tablespoon oil in a 12-inch nonstick skillet over medium heat. Add onion and pepper. Cook 6 minutes until onion is translucent and pepper is just tender.

3. Sprinkle ½ teaspoon of the salt over fish, add fish to skillet; pour coconut milk over fish and add tomato. Reduce heat to medium-low and simmer 8 to 9 minutes, turning fish halfway through cooking time. Stir remaining salt into sauce, spoon over fish a few times, and serve immediately.

Recipe makes  4 servings

Per Serving:

7.5g carbs

2g fiber

5.5 net carbs

49g protein

18g fat

394 calories

Found page 257 of Atkins for Life.