Halibut with Grilled Tomato and Olive Relish

By barbie24

Calories: 318; Fat: 16.3g; Protein: 35.3g; Carbs: 6.7g; Fiber: 1.2g; Cholesterol: 52mg; Iron: 2mg; Sodium: 548mg; Calcium: 97mg

* Serving size: 1 fillet and about 1/3 cup tomato mixture

Ingredients

• 2 1/2 tablespoons extra-virgin olive oil, divided
• 1 (12-ounce) beefsteak tomato, halved crosswise and seeded
• 3/8 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon chopped fresh oregano
• 1 1/2 tablespoons finely chopped shallots
• 1/2 teaspoon grated lemon rind
• 1 1/2 teaspoons fresh lemon juice
• 2 ounces pitted green olives, coarsely chopped
• 1 garlic clove, minced
• 4 (6-ounce) halibut fillets

Details

Servings 4
Cooking time 40mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat grill to medium-high heat.

2. Brush 1 1/2 teaspoons oil over cut sides of tomato; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place tomato, cut sides down, on grill rack coated with cooking spray. Cover and grill 8 minutes. Cool slightly; peel and chop tomato. Combine tomato, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon oil, basil, and next 6 ingredients (through garlic); toss gently.

3. Brush fillets evenly with 1 tablespoon oil; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place fillets, flesh side down, on grill rack coated with cooking spray. Grill 5 minutes; turn and grill 3 minutes or until fish flakes when tested with a fork or until desired degree of doneness. Serve with tomato mixture.