Halibut with Tomato-Basil Sauce

By pattie_d

A well-seasoned tomato salsa dresses up these tender, flaky fillets. I'm an empty-nester now, but my sons love this recipe.

Ingredients

• Ingredients
• 1 tablespoon lemon juice
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1-1/2 teaspoons olive oil
• 1/4 teaspoon salt
• Dash pepper
• 2 halibut fillets (6 ounces each)
• 1/4 cup diced seeded tomato
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon chopped green onion
• 1-1/2 teaspoons red wine vinegar
• 1/4 teaspoon grated orange peel

Preparation

Step 1

In a large resealable plastic bag, combine the lemon juice, rosemary, oil, salt and pepper; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.

In a small saucepan, combine the remaining ingredients. Cook over medium heat until heated through. Serve with fish. Yield: 2 servings.

Nutritional Facts:
1 halibut fillet with 3 tablespoons sauce equals 203 calories, 5 g fat (1 g saturated fat), 54 mg cholesterol, 168 mg sodium, 2 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchange: 5 lean meat.