Grilled Halibut with Tomatoes and Herbs
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(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 |
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