A quick, fresh tomato sauce served alongside grilled fish is a perfect hot-weather dish. Make it a meal: Grill slices of prepared polenta and your favorite fresh vegetables to serve with the halibut and give your stove a break for the night!
Active Time: 30 minutes |
Total Time: 30 minutes
1 1/4 pounds halibut steaks, tuna or mahi-mahi, skin removed, cut into 4 pieces (see Tip)
2 tablespoons lime juice, divided
1 tablespoon extra-virgin olive oil
1 medium ripe tomato
2 tablespoons chopped fresh cilantro, or parsley
2 tablespoons chopped red onion
1 small jalapeño pepper, seeded and minced
1 clove garlic, minced
Salt & freshly ground pepper, to taste
Place halibut steaks in a shallow dish and sprinkle with 1 tablespoon lime juice and oil. Turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
Preheat the grill.
Core the tomato and halve crosswise. Gently squeeze out and discard the seeds. Dice the flesh and place in a small bowl. Stir in the remaining 1 tablespoon lime juice, cilantro (or parsley), onion, jalapeño, garlic, salt and pepper.
Oil the grill rack (see Tip). Grill the halibut until it is opaque in the center, 4 to 5 minutes per side. Serve with the tomato salsa.
Per serving :
7 g Fat;
1 g Sat;
4 g Mono;
45 mg Cholesterol;
3 g Carbohydrates;
30 g Protein;
1 g Fiber;
152 mg Sodium;
756 mg Potassium
Exchanges: 1 vegetable, 4 lean meat
Tips & Notes
Tips: To skin a fish fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.