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Fish - Halibut w/ Rosemary + Tomato Basil Sauce

Source of Recipe

from diabetic gourmet magazine


List of Ingredients


Grilled Halibut with Rosemary + Tomato Basil Sauce


1 lb. halibut fillet
2 tbsp. fresh lemon juice
1 tbsp. + 1 tsp. extra virgin olive oil, separated
1 tsp. dried rosemary
salt + ground black pepper to taste
1/2 c. diced ripe tomatoes
1 tbsp. dried basil or 3 tbsp. coarsely chopped fresh
2 tbsp. finely chopped scallions
1 tbsp. red wine vinegar
1/2 tsp. grated orange rind


Recipe

Place the halibut in a large, shallow dish.
Season the halibut with salt and pepper to taste. Set aside.
Mix together in a small bowl, the lemon juice, 1 tbsp. of the oil and the rosemary.
Pour the marinade over the halibut and to coat both sides.
Cover and refrigerate for at least 30 minutes or up to 4 hours.
Drain the halibut and place on a greased grill, approximately 4" from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
Using a small bowl place tomatoes, basil, scallions, vinegar, the 1 tsp. oil and orange rind.
Whisk together until well blended.
Season with salt and pepper to taste.
Heat sauce on a low heat until warm.
Place the grilled halibut on a large serving platter and spoon sauce over top.
Serve immediately.
Makes 4 servings.

Nutritional info per serving:
174 calories, 7 g. total fat (1 g. saturated fat), 64 mg. sod, 2 g. carb, 24 g. prot, less than 1 g. dietary fiber