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Grilled Halibut with Olive Salsa

Yield 4 servings (serving size: 1 fillet and 3 tablespoons salsa)
We prefer the briny flavor of kalamata olives in this salsa, but you can also use a 2.25-ounce can of chopped ripe olives.

Ingredients

  • 4 (6-ounce) skinless halibut fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil-flavored cooking spray
  • 1/2 cup chopped ripe olives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped drained oil-packed sun-dried tomato halves
  • 1/2 teaspoon bottled minced garlic

Nutrition Information

  • calories 221
  • caloriesfromfat 0.0 %
  • fat 6.8 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 35.9 g
  • carbohydrate 2.5 g
  • fiber 1 g
  • cholesterol 54 mg
  • iron 2.4 mg
  • sodium 585 mg
  • calcium 105 mg

How to Make It

  1. Heat a nonstick grill pan over medium-high heat until hot and a drop of water sizzles when dropped on the grill pan.

  2. Sprinkle fish evenly with salt and pepper; coat with cooking spray. Grill 4 to 5 minutes on each side or until fish flakes easily when tested with a fork.

  3. While fish cooks, combine olives and next 3 ingredients in a small bowl. Serve salsa over fish.

  4. carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook