Grilled Halibut with Tomatoes and Hearts of Palm - 11g Carbs, 3g Fiber, 6g Sugar
From: www.bonappetit.com - Recipe by Seamus Mullen
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler—or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill or cast-iron pan and a simple vinaigrette. Zesting citrus directly onto your food means no wasted precious aromatic oils and zero chance of the zest drying out before you use it.
Servings: 4
¼ cup olive oil, plus more for grill and drizzling
1 lemon
4 5–6-ounce skinless, boneless halibut fillets
Kosher salt, freshly ground pepper
2 pounds mixed heirloom tomatoes, sliced
½ cup sliced drained hearts of palm
Torn basil leaves (for serving)
Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
Meanwhile, combine tomatoes, hearts of palm, and ¼ cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.
Nutrition From: https://happyforks.com/analyzer
No added Salt! Using 6 oz fillets!
Servings: 4
Serving Size: 15.6oz (441g)
Nutrition per Serving: 324 Calories, 145 Calories From Fat, 16.4g Total Fat, 2.5g Saturated Fat, 0g Trans Fat, 83mg Cholesterol, 205mg Sodium, 11Total Carbs, 3g Dietary Fiber, 6g Sugars, 34g Protein – Vitamin A: 40% - Vitamin C: 62% - Calcium: 5% - Iron: 9%
Posted by: chefgloria1030@yahoo.com
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