Ingredients: Natural halibut steak, 2 halibut steaks, 5 ounces each, one and a half tablespoons of low-sodium soy sauce, one and a half tablespoons of garlic powder, 1/4 lemon juice, chili cilantro lemon.

Guidelines:

Mix the soy sauce, garlic powder, and lemon juice and place the fish in a plastic bag. Castrate in the refrigerator for an hour. Place the drained fish on the grill pan. Sprinkle with peppers and bake for 10 minutes, basting them with oil if desired. Sprinkle with cilantro and lemon and serve immediately. 175 calories per meal, 40g protein, 1g carbohydrate, 2g fat, 222mg sodium

2 salmon fillets, a tablespoon of dry white wine, a quarter tablespoon of green onion powder, oregano, pepper, cayenne pepper, coriander, lemon wedges. Things don't stick to the little vegetable oil foam. Method: Heat in the oven to 350 degrees (foreigner temperature) in advance. Use non-stick vegetables with small bubbles to bake the rain and put the salmon in it. Mix lemon juice, wine, scallion powder, oregano, pepper and cayenne pepper, spray on top of fish and bake for 12 minutes, spitting oil on top if uncomfortable. Garnish with pepper and lemon WEDGES. 260 calories per meal, 26g protein, 1g carbohydrate, 58mg sodium.

Grilled Sole Fingers (I don’t know how to explain it) 4 pieces of sole (about 1 pound total) 1 teaspoon onion powder, 1/2 teaspoon oregano, 2 tablespoons chopped and fresh Garnish with coriander, juice of one lemon, and a quarter of a lemon. Method: In a mixing bowl, combine the lemon juice, onion slices, oregano and chili pepper, then add the sole and castrate it in the refrigerator for an hour. Line the grill with metal foil and grill for 10 minutes, or until small cracks appear on top of the fish. Sprinkle with cilantro and garnish with tomato wedges. Each meal provides: 178 calories, 40 grams of protein, 4 grams of carbohydrates, 2 grams of fat, 160 mg of sodium.

Fish in thin slices

1/2 pound halibut, cut into 2 slices, 1 chopped tomato, (chopped means chopped) 1 chopped green onion, 4 small zucchini, cut into julienne strips. One shredded carrot, 1/4 cup dry red wine, 1/2 teaspoon fresh dill and cayenne pepper, fresh cayenne pepper. Method: Heat the oven to 400 degrees, cut into 2 12-inch round slices and put them into aluminum sheets. Place a fish fillet in each slice. Cover each fish fillet with tomatoes, green onions, zucchini and carrots. Sprinkle each with wine, herbs and cayenne pepper. Wrap the edges together and seal with pleats. Each meal provides: 180g calories, 25g protein, 11g carbohydrates, 2g fat, 78mg sodium.