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Halibut with Balsamic Cherry Tomatoes

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 fillet and about 1/2 cup tomato mixture)

Sustainable Choice. For a more budget-friendly option, try substituting a similarly textured fish, such as cod, for the halibut fillets.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.