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Ingredients
- 2 med tomatoes - (6 ounce ea) cored, and minced into large dice
- 2 Tbsp. finely-minced red onion
- 3 Tbsp. minced fresh basil
- 2 Tbsp. minced fresh mint
- 2 tsp extra virgin olive oil
- 1 lrg garlic clove chopped
- 1/4 tsp kosher salt (optional) Freshly-grnd black pepper to taste
- 4 x halibut fillets - (5 ounce ea) skinned
Directions
- Preheat the grill. (You can make this in the broiler when it's too cool to cook outdoors).
- Place the tomatoes, onion, basil, mint, extra virgin olive oil and garlic in a bowl to macerate. Season with salt (if using) and pepper.
- Cut four pcs of aluminum foil large sufficient 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 min till the fish flakes when prodded with a fork and the tomatoes are hot. Serve in foil packets.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 22 | 54% |
| Total Fat 2.55g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 153mg | 6% |
| Potassium 181mg | 5% |
| Total Carbs 2.79g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.79g | 1% |
| Protein 2.09g | 3% |
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