Ginger Pepper Crusted Halibut - I have spent so much time working in the garden the past few days that my meal planning has taken a back seat. I have been really careful to avoid saturated fats, and plan to continue to avoid all that I can until, at least, the end of May.  I had been digging through my cookbooks for low fat ideas and last week enjoyed trying some new things. But, right now I'm falling back on some of my favorite tried and true recipes.

This meal is colorful, tasty, healthy, and easy to prepare.  You can't ask for more than that.

Menu
Ginger and Pepper Crusted Halibut with Mango Salsa
Roasted Sweet Potato rounds
Asparagus
Salad greens with Jicama, oranges, and almonds

Roasted Sweet Potatoes

2 large sweet potatoes or yams

1 Tbs olive oil

salt and peper

Peel yams and slice into rounds.  In a bowl, toss with olive oil, salt and pepper.  Heat oven to 425 degrees. Coat a baking pan lightly with olive oil and put in the oven to preheat.  When the pan is hot, pour in the potatoes and arrange in one layer.  Bake until done and lightly browned, about 30 min.

Ginger and Pepper Crusted Halibut

2 Halibut filets

1 -2 Tbs. fresh pepper corns

1 - 2" knob of ginger, grated or minced

salt to taste

In a mortar and pestle, crush the pepper corns, combine with minced ginger, and salt. Brush both sides of the fish with a light coating of olive oil, place on baking pan, then coat top side with ginger/pepper mixture.  Bake fish at 425 degrees for about 10 minutes per inch of thickness.  The fish can be placed in the oven about 20 minutes after the yams. Serve with Mango Salsa

Mango Salsa

1 Mango, cubed

2 Tbs chopped sweet onion

1 Tbs jalepeno, minced (I used pickled jalepeno)

2 Tbs cilantro, chopped

Juice of 1 lime

salt

For salsa, combine all ingredients and taste for salt.  Add more jalepeno if you like more heat.

Add your favorite vegetable and salad and enjoy!