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:
- 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.
- 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.)
- 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.
- 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.
- 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"