1 1/2 lb halibut, cut into 4 equal pieces
1 egg white, slightly beaten
1/3 c sesame seeds
1 tbsp margarine
1/2 lemon, cut into wedges

Season fillets with salt substitute (optional). Brush meat side (not skin side) with egg white. Spread sesame seeds on a plate. Gently press each fillet meat side down into sesame seeds to coat. Melt margarine in large nonstick skillet over low heat. Place fillets sesame side down in pan, and cook until slightly golden on bottom, about 3 minutes. Turn each fillet skin side down, cover, and cook over low heat until fish flakes easily when tested with fork, 4 to 5 minutes. Cooking time will vary depending on thickness of fish. Avoid overcooking, which will cause fish to be dry. Garnish with a lemon wedge.
Makes 4 servings, 1 serving = 1 fillet = 4 ½ protein, 2 fat