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Halibut with Basil Tomato Sauce

 Halibut with Basil Tomato Sauce
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
2 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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


  • 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

2 of 2

Halibut with Basil Tomato Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.