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Halibut with Persimmon Tomato and Dill Relish

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1 fillet and 1/3 cup tomato mixture)
If Persimmon tomatoes are not available in your area, substitute another orange tomato variety, such as Valencia. This sweet-tart relish is as tasty with grilled chicken or pork as it is with fish.

Ingredients

  • 2 cups diced Persimmon tomato (about 3 medium)
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1 teaspoon chopped fresh dill
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 6 (6-ounce) halibut fillets
  • 1 tablespoon extravirgin olive oil
  • Cooking spray
  • Dill sprigs (optional)

Nutrition Information

  • calories 211
  • caloriesfromfat 26 %
  • fat 6.2 g
  • satfat 0.9 g
  • monofat 2.9 g
  • polyfat 1.6 g
  • protein 34.8 g
  • carbohydrate 2.6 g
  • fiber 0.7 g
  • cholesterol 52 mg
  • iron 1.7 mg
  • sodium 308 mg
  • calcium 81 mg

How to Make It

  1. Prepare grill.

  2. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat.

  3. Brush fish with oil; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture; garnish with dill sprigs, if desired.

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.