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Roberto Caruso
Ingredients
- 6 ripe plum tomatoes
- 1/3 cup olive oil
- 4 tbsp chopped fresh mint
- 2 tbsp freshly squeezed lime juice
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp granulated sugar
- 4 halibut fillets, about 180g each
Spring signals the start of halibut season, so forgo the red meat in favour of this firm, mild-tasting fish, which is a good source of lean protein and offers B vitamins, magnesium and omega-3s.
- Preheat oven to 400F. Line a baking sheet with foil. Bring a large saucepan of water to a boil. Cut an X in the bottom of each tomato. Drop into boiling water for 30 seconds. Immediately plunge tomatoes in ice water and peel. Cut into quarters and discard seeds. Finely dice.
- Stir all but 1 tbsp oil with mint, lime juice, onions, garlic, 1/8 tsp salt and sugar in a medium bowl. Stir in tomatoes.
- Sprinkle fish with remaining salt and pepper. Heat frying pan over medium-high. Add remaining oil, then halibut, skin-side up. Cook until golden, about 3 minutes. Place skin-side down on prepared baking sheet. Roast in centre of oven until a knife tip inserted in centre of fish feels warm, 5 to 7 minutes. Serve with salsa.
- 382 calories
- 39 g protein
- 6 g carbohydrates
- 22 g fat
- 2 g fibre
- 250 mg sodium
