Halibut with Persimmon Tomato and Dill Relish

By draingal

Ingredients

• 2 cups diced Persimmon tomato (about 3 medium)
• 3 tablespoons finely chopped red onion
• 1 tablespoon finely chopped seeded jalapeño pepper
• 1 teaspoon chopped fresh dill
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 6 (6-ounce) halibut fillets
• 1 tablespoon extravirgin olive oil
• Cooking spray
• Dill sprigs (optional)

Preparation

Step 1

1. Prepare grill.
2. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat.
3. Brush fish with oil; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture; garnish with dill sprigs, if desired.

Yield: 6 servings (serving size 1 fillet and 1/3 cup tomato mixture).
CALORIES 211 (26% from fat); FAT 6.2g(sat0.9g, mono2.9g, poly 1.6g); PROTEIN 34.8g; CARB 2.6g; FIBER 0.7g; CHOL 52mg; IRON 1.7mg; SODIUM 308mg; CALC 81mg