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Chili Cumin Halibut Fillets with Pico de Gallo

4 servings


Dairy Free Ethnic Cuisine Gluten Free Low Sodium No Added Sugars

Nutritional Facts Per Serving

26.70 g
3.27 g
0.85 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 212
  • Fat 9.95 g
    • Saturated   1.36 g
    • + Trans 
  • Cholesterol 40 mg
  • Sodium   77 mg
  • Carbohydrate 3.27 g
    • Fibre   0.85 g
    • Sugars  
  • Protein 26.70 g
    • Vitamin A 11 %
    • Vitamin C 12 %
    • Calcium 7 %
    • Iron 12 %


Make pico de gallo by combining the first 7 ingredients in a bowl. Cover and refrigerate until needed (can be made a few hours before needed).

Preheat the oven to 400 degrees F. Place the halibut skin-side-down in a single layer in a parchment paper-lined baking dish. Combine the chili powder, 1 tsp. cumin and olive oil in a small bowl. Brush the mixture on the fish. Season the fish with salt. Bake the halibut 15 minutes, or until cooked through. Plate the fish, top each fillet with some pico de gallo, garnish with lime slices and enjoy.

Serving Suggestions

Make a Mexican-style meal by serving the fish with some sliced avocado, shredded lettuce and Spanish-style Rice.

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