Halibut with Tomato-Basil Sauce Recipe

Halibut with Tomato-Basil Sauce Recipe photo by Taste of Home

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A well-seasoned tomato salsa dresses up these tender, flaky fillets. I'm an empty-nester now, but my sons love this recipe. My husband, Ron, never complains when I make it either! —Carolyn Schmeling, Brookfield, Wisconsin

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Diabetic Friendly

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Halibut with Tomato-Basil Sauce Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 2 Servings

15 10 25

Ingredients

1 tablespoon lemon juice
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
2 halibut fillets (6 ounces each)
1/4 cup diced seeded tomato
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon chopped green onion
1-1/2 teaspoons red wine vinegar
1/4 teaspoon grated orange peel

Directions

In a large resealable plastic bag, combine the lemon juice, rosemary, oil, salt and pepper; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
In a small saucepan, combine the remaining ingredients. Cook over medium heat until heated through. Serve with fish. Yield: 2 servings.

Nutritional Facts 1 halibut fillet with 3 tablespoons sauce equals 203 calories, 5 g fat (1 g saturated fat), 54 mg cholesterol, 168 mg sodium, 2 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchange: 5 lean meat.

Originally published as Halibut with Tomato-Basil Sauce in Cooking for 2 Winter 2008, p53

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.