Fire up the grill this weekend with this BeFit recipe for grilled halibut. Don’t have a grill? No problem – see the note at the end about cooking your fish in the broiler.
2 tbsp olive oil (plus more to coat the grill)
4-6 oz pieces of halibut (1½ pounds in total)
¼ tsp salt, divided
1/8 tsp black pepper
1 cup basil leaves, tightly packed
¼ cup Parmesan cheese
2 garlic cloves, peeled
The zest from 1 lemon (grated)
Juice from ½ small lemon
Coat the grill grate liberally with oil to prevent the fish from sticking and then light the grill. Sprinkle the fish with 1/8 tsp of salt and black pepper and place on the grill. Cover the grill and cook the fish about 4 minutes on each side (flipping the fish only once) until the fish flakes easily or reaches 145 degrees. Let the fish rest 5-8 minutes.
While the fish is being grilled, combine 2 tbsp of oil, the remaining salt, basil, Parmesan, garlic, and lemon zest and juice in a blender or food processor. Blend until pureed; if necessary, thin the pesto out with a little water. Divide the pesto up evenly and serve on top of the grilled fish.
*If you do not have a grill, you can broil the halibut in an oven-proof skillet that has been lightly coated with olive oil. Check the halibut for doneness after 6 minutes.
* While the fish is resting, grill some peaches by cutting each peach in half, removing the pits, and then placing them on the grill. They should take about 3-4 minutes per side; cook until grill marks are visible.
Yield: 4 servings
NUTRITION INFORMATION PER SERVING:
CALORIES: 245 • PROTEIN: 34 g • SODIUM: 360 mg • CARBOHYDRATE: 1 g FIBER: 0 g • FAT: 11 g • Sat Fat: 2.5 g
MAKE IT A MEAL:
Entree: 1 serving of halibut with lemon pesto
Starch: 1 whole wheat pita (140 calories)
Vegetable: 2 cups sliced cucumbers and tomatoes tossed with vinegar and 1 tsp olive oil per person (85 calories)
Fruit: 2 grilled peach halves (60 calories)