BAKED PECAN-CRUSTED HALIBUT WITH BROCCOLI AND SWEET POTATOES

3⁄4 pound halibut fillet

Salt and freshly ground black pepper

1⁄4 cup reduced-fat mayonnaise

2 teaspoons honey

2 teaspoons Dijon mustard

1⁄4 cup finely chopped pecans

1⁄4 cup plain panko breadcrumbs

1⁄2 pound broccoli florets, about 3 cups

1⁄2 pound sweet potato cubes, about 2 cups Olive oil spray

Line a baking sheet with foil. Place halibut on one side of the sheet and add salt and pepper to taste. Mix the mayonnaise, honey and mustard together in a small bowl. Mix the pecans and breadcrumbs together in another bowl. Spread the mayonnaise mixture over the halibut and spoon the pecan mixture evenly over the mayonnaise. Place the broccoli florets next to the halibut on the baking sheet. Wash and do not peel the sweet potato. Cut into 1⁄2- to 1-inch pieces and place on the sheet next to the broccoli. Sprinkle salt and pepper to taste over the vegetables and spray olive oil spray over the fish and vegetables. Place the sheet pan in the oven for 10 minutes. A meat thermometer should read 135 degrees. Bake a few minutes longer if needed. Divide between two dinner plates and serve.

Yield 2 servings.

Per serving: 602 calories (40 percent from fat), 26.8 g fat (3.1 g saturated, 10.6 g monounsaturated), 54 mg cholesterol, 44.5 g protein, 48.1 g carbohydrates, 8.1 g fiber, 553 mg sodium.