Grilled Halibut with Tomatoes and Herbs – Per serving: 199 calories (27% calories from fat), 31 g protein, 6 g total fat (0.8 g saturated fat), 5 g carbohydrate, 1 g dietary fiber, 45 mg cholesterol, 85 mg sodium
2 medium tomatoes, 6 ounces each (180 g), cored and chopped into large dice
2 tablespoons (30 g) finely chopped red onion
3 tablespoons (12 g) chopped fresh basil
2 tablespoons (8 g) chopped fresh mint
2 teaspoons (10 m) olive oil
1 large garlic clove, minced
1/4 teaspoon (1.25 ml) kosher salt (optional)
freshly ground pepper
4 5-ounce (150 g) halibut fillets, skinned
Preheat the grill. (You can make this in the broiler when it’s too cold to cook outdoors).
Place the tomatoes, onion, basil, mint, olive oil and garlic in a bowl to macerate. Season with salt (if using) and pepper.
Cut four pieces of aluminum foil large enough to wrap the fillets. Place one fillet in the middle of each piece and top with 1/4 of the tomato salad. Close tightly and place on the grill. Cook for about 15 minutes until the fish flakes when prodded with a fork and the tomatoes are warm. Serve in foil packets.
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