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Halibut Provençale

Yield 4 servings
You can pit kalamata olives quickly by pressing the olives with the side of a chef's knife.

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

Nutrition 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

How to Make It

  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.

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