Grilled Halibut with Tomatoes and Herbs
(makes 4 servings)
|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.
|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|
|Diabetic exchanges:||4 very lean protein, 1/2 carbohydrate (1 vegetable), 1/2 fat|