Recipe: Halibut With Tomato Herb Vinaigrette

Serves 4 Halibut:

4 halibut steaks

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon rosemary leaves

1/8 teaspoon salt

Freshly ground black pepper to taste

Vinaigrette:

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1/8 teaspoon salt

Freshly ground black pepper to taste

1 large plum tomato, diced

2 tablespoons finely chopped green onions

¼ cup slivered basil

1. To prepare the halibut: Put the halibut steaks in a glass pan. Stir together the lemon juice, olive oil, rosemary, salt and pepper. Pour over the halibut and marinate 30 minutes at room temperature. (Refrigerate for longer marination time.)

2. To prepare the vinaigrette: In a bowl, whisk together the vinegar, olive oil, salt and pepper until blended. Stir in the tomato, green onions and basil. Set aside.

3. Preheat oven to 450 degrees. Place the halibut steaks on a foil-lined broiling pan and bake in a preheated oven about 12 minutes per inch of thickness, or until cooked through. Spoon the vinaigrette over the fish and serve.

Data per serving:

Calories 329

Protein 42.9g

Fat 15.1g

Carbohydrates 3.9g

Sodium 248mg

Saturated fat 2.03g

Monounsaturated fat 8.98g

Polyunsaturated fat 2.37g

Cholesterol 65mg

From "Lucy Waverman's Fast & Fresh Cookbook"