Grilled Halibut in Tomato Sauce
Serve steamed green beans or asparagus.

Servings: 4

• 1 pound halibut fillets
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried rosemary
• Salt & freshly ground black pepper, to taste
• 1/2 cup diced ripe tomatoes
• 1/4 cup coarsely chopped fresh basil
• 2 tablespoons finely chopped green onions with tops
• 1 tablespoon red wine vinegar
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon grated orange rind

Place halibut in a large, shallow dish. In a small bowl, mix together lemon juice, oil and rosemary. Season with salt and pepper to taste. Pour marinade over fish and turn to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Drain fish and place on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness. Meanwhile, in a small bowl place tomatoes, basil, green onions, vinegar, oil and orange rind. Whisk together until well blended. Season with salt and pepper to taste.

Heat sauce on low heat until warm.

Place grilled fish on large serving platter and spoon sauce over top. Serve immediately.

Per Serving (does not include salt and pepper): 175 Calories; 7g Fat (38.1% calories from fat); 1g Saturated Fat; 24g Protein; 2g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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