Halibut Provençale

You can pit kalamata olives quickly by pressing the olives with the side of a chef's knife.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 145
Caloriesfromfat 23 %
Fat 3.7 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.2 g
Carbohydrate 3 g
Fiber 0.9 g
Cholesterol 36 mg
Iron 0.0 mg
Sodium 251 mg
Calcium 0.0 mg

Ingredients

1 cup chopped plum tomato (about 4 plum tomatoes)
2 tablespoons pitted, coarsely chopped kalamata olives or sliced ripe olives
2 tablespoons chopped fresh basil or parsley
1 garlic clove, minced
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
4 (4-ounce) halibut steaks
Olive oil-flavored cooking spray

Preparation

1. Prepare grill.

2. Combine first 4 ingredients; set aside.

3. Sprinkle salt and pepper over both sides of fish; coat with cooking spray. Arrange fish in a grill basket coated with cooking spray.

4. Place on grill over medium-hot coals (350° to 400°); grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Top fish with tomato mixture.

Note:

501 Delicious Heart Healthy Recipes

January 2001