Halibut with Balsamic Cherry Tomatoes
Calories 276 (32% from fat)
Fat 10 gram
Saturated Fat 1.3 gram
Trans Fat 0 gram
Cholesterol 55 mg.
Sodium 94 mg.
Carb. 9 gram
Fiber 0.1 gram
Sugar 1.2 gram
Sugar Alcohol 0 gram
Protein 35 gram
1/2 tsp. salt, divided
1/4 tsp. black pepper, ground
4 6-ounce halibut fillets, skinned
1 1/2 Tbsp. olive oil, divided
2 cups cherry tomatoes
3 garlic cloves (3 tsp.), minced
2 Tbsp. balsamic vinegar2 Tbsp. fresh basil, chopped
Crispy, flaky fish with the tangy taste of vinegar and a burst of fresh tomato. This is an incredibly easy to make dish that's a treat to eat. The original recipe was submitted by one of our readers from the January/February 2015 Cooking Light magazine.
1. Sprinkle 1/4 teaspoon of the salt and 1/4 teaspoon of pepper evenly over the fillets.
2. Heat a large nonstick pan over medium-high heat. Then pour in 1 tablespoon of the oil and swirl the pan to coat it. Add the fish to the pan and cook for approximately 5 minutes on each side. (The fish is done when it flakes easily with a fork.) Take fish out of the pan, cover to keep warm and set aside.
3. Pour the remaining 1 1/2 teaspoons of oil into the pan along with the cherry tomatoes and garlic. Saute for 3 minutes.
4. Add the vinegar and cook for another minute, until the tomatoes begin to burst. Then stir in the basil and remaining 1/4 teaspoon of salt. Once it's thoroughly combined, it's ready.
5. Put the fish on serving plates and divide the tomato and balsamic vinegar topping between them. You can add an additional basil leaf for garnish.
Yield: 4 Servings
If you're making this for the freezer, add a serving of frozen vegetables to the container so when you heat it up it includes veggies.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.