- 1 1/2 tablespoons olive oil, divided
- 4 (6-ounce) halibut fillets, skinned
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 cups cherry tomatoes
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- calories 224
- fat 7.5 g
- satfat 1.2 g
- monofat 4.5 g
- polyfat 1.1 g
- protein 33 g
- carbohydrate 5 g
- fiber 1 g
- cholesterol 83 mg
- iron 1 mg
- sodium 413 mg
- calcium 29 mg
How to Make It
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily with a fork. Remove fish from pan; keep warm.
Add remaining 1 1/2 teaspoons oil to pan. Add tomatoes and garlic; sauté 3 minutes. Add vinegar; cook 1 minute or until tomatoes begin to burst. Stir in basil and remaining 1/4 teaspoon salt. Serve tomato mixture with fish.
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