Halibut with Persimmon Tomato and Dill Relish

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Halibut with Persimmon Tomato and Dill RelishRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
If Persimmon tomatoes are not available in your area, substitute another orange tomato variety, such as Valencia. This sweet-tart relish is as tasty with grilled chicken or pork as it is with fish.
6 servings (serving size: 1 fillet and 1/3 cup tomato mixture)


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2 cups diced Persimmon tomato (about 3 medium)
3 tablespoons finely chopped red onion
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon chopped fresh dill
2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 (6-ounce) halibut fillets
1 tablespoon extravirgin olive oil
Cooking spray
Dill sprigs (optional)


1. Prepare grill.

2. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat.

3. Brush fish with oil; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture; garnish with dill sprigs, if desired.

Created date

July 2008

Nutritional Information

Calories 211
Caloriesfromfat 26 %
Fat 6.2 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 1.6 g
Protein 34.8 g
Carbohydrate 2.6 g
Fiber 0.7 g
Cholesterol 52 mg
Iron 1.7 mg
Sodium 308 mg
Calcium 81 mg