PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  4

Per Serving:  174 calories, 7g fat (1g saturated fat), 2g carbs, 24g protein, <1g fiber, 64mg sodium

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet), only if the tomato-herb sauce is cooked.  No Garnish!

Ingredients:

1 lb halibut fillet

2 Tbsp fresh lemon juice

1 Tbsp extra virgin olive oil

1 tsp dried crushed rosemary

½ cup diced tomatoes

¼ cup coarsely chopped fresh basil

Salt and freshly ground pepper to taste

2 Tbsp finely chopped scallions

1 Tbsp red wine vinegar

1 tsp extra virgin olive oil

½ tsp grated orange rind

A pinch of cayenne pepper, if desired

Fresh rosemary for garnish, if desired

Cooking Directions:

  1. Place the halibut in a large, shallow dish. In a small bowl, mix together the lemon juice, oil and rosemary for the marinade. Season it with salt and pepper to taste.
  2. Pour the marinade over the fish, turning to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours. (Marinating gives great flavor and also helps protect animal protein from forming cancer-causing substances on the grill.)
  3. Drain the fish and discard the marinade. Place the fish on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
  4. While the fish is cooking you can prepare the sauce. In a small bowl, mix together the tomatoes, basil, scallions, vinegar, 1 tsp of oil, orange rind and a pinch of cayenne pepper, if desired. Whisk until it is well blended. Season the sauce with salt and pepper to taste.
  5. Heat the sauce on low heat until warm. Place the grilled fish on a large serving platter. Garnish with some chopped fresh rosemary, if desired, and spoon the sauce over the top. Serve immediately.

Recipe from: The American Institute for Cancer Research "Health e Recipes"