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Add a photoServings: 4
Ingredients
- 2 lrg Ripe tomatoes, diced
- 1/4 c. Fresh basil, minced
- 3 Tbsp. Extra virgin extra virgin olive oil
- 1 Tbsp. Balsamic vinegar
- 4 x 8-oz halibut steaks
- 3 Tbsp. Vegetable oil Salt and freshly cracked black pepper to taste
- 4 Tbsp. Lemon juice, (about 1 lemon)
- 1 tsp Chopped garlic
Directions
- More from The Thrill of the Grill (one esp for Chris!)
- The halibut is the largest member of the flounder family, sometimes weighing as much as seven hundred pounds. This means which, although it is a flat fish, its body is thick sufficient to cut steaks from, with the bone in.
- When grilling,, I always prefer fish or possibly meat with bones, since they hold together better,,, are tenderer , ,and retain more juice and flavor. The halibut's hard flesh and delicate flavor also makes it particularly suitable for grilling.
- I would be reluctant to serve this fish with a strong relish for fear it would be too overpowering. Here I serve it with a fresh raw tomato sauce which provides a subtle background for the main attraction, the high-quality,, delicately flavored fish.
- 1. Put the diced tomato into a mixing bowl.
- 2. Add in the basil, extra virgin olive oil, and vinegar, mix well, and set aside.
- 3. Rub the fish with vegetable oil and season with salt and pepper to taste. Grill the fish over a medium-warm fire for 5 to 6 min per side, till the flesh is opaque all the way through.
- 4. Add in the lemon juice and garlic to the tomato mix, and mix well.
- Spoon some sauce on a plate and place a fillet on top of the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 118 | 79% |
| Total Fat 13.55g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 256mg | 7% |
| Total Carbs 6.92g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.35g | 2% |
| Protein 2.14g | 3% |
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