Roasted halibut with tomato-mint salsa
Chatelaine
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Roberto Caruso
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.
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 10 g each
Instructions
- 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.
Nutrition (per serving)
- Calories
- 382,
- Protein
- 39 g,
- Carbohydrates
- 6 g,
- Fat
- 22 g,
- Fibre
- 2 g,
- Sodium
- 250 mg.
