Roasted halibut with tomato-mint salsa
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- Makes4 Servings
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 39g, Carbohydrates 6g, Fat 22g, Fibre 2g, Sodium 250mg.
