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Parmesan-Crusted Halibut with Spicy Brussels Sprouts

Parmesan-Crusted Halibut with Spicy Brussels Sprouts recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Preheat oven to 425F (220C) and place oven rack in upper third of oven.
  2. Coat baking sheet with canola oil cooking spray and set aside.
  3. In shallow bowl, place flour. In another shallow bowl, combine egg whites and milk. In third shallow bowl, combine corn flakes and parsley. Sprinkle halibut with pinch of salt, pepper and garlic powder. Lightly dust each fish fillet with flour, dip in egg mixture, then coat with corn flake-parsley mixture. Place on baking sheet. Sprinkle each fillet with 1 Tbsp Parmesan cheese and bake for 15 to 17 minutes until fish is opaque and flakes when pulled apart with fork. Set aside and keep warm.
  4. In large bowl, toss Brussels sprouts with 1 Tbsp canola oil, red pepper flakes, garlic powder, salt and Parmesan cheese. Transfer to baking sheet that has been coated with canola oil cooking spray and roast for 10 minutes until tender, turning every 2-3 minutes.
  5. Serve alongside halibut with fresh lemon wedge.


Nutritional Information Per Serving:

Calories: 310
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 540 miligrams
Cholesterol: 40 miligrams
Protein: 33 grams
Carbohydrates: 25 grams

Source: Recipe by Keri Glassman. Recipe and photo appear courtesy of Canola Info.