Ingredients:

1-½ pounds halibut, cut ½ inch thick

2 eggs, beaten

½ cup sifted flour

½ tbsp salt

¼ tbsp freshly ground black pepper

4 tbsp special oil

Preparation:

          Cut the halibut into ½ inch cubes. Dip the cubes in the eggs and then in the flour mixed with the salt and pepper.

          Sauté the fish scallops in the oil until browned on all sides. Serve with mustard sauce (see recipe) and lemon wedges.

Serves 8.

Per serving

Calories 205

Saturated fat 3.4 gram

Polyunsaturated fat 6.4 gram

Total fat 14.6 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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