This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"We write to taste life twice, in the moment and in retrospection."
-Anais Nin, Author
You'll love this one (I did). It's the perfect Spring recipe. Bright, slightly spicy and fantastic with the halibut, this is one terrific salsa! Best of all, it takes all of about 15 minutes to put together. That's faster than you can drive to the pizza place for dinner.
Servings: 2 | Serving size: 1 4-ounce filet with salsa
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe is great for leftovers as sandwiches or in a salad.
|1 medium||yellow (or other heirloom tomato) (seeded and diced)|
|6||grape or cherry tomatoes (halved and sliced)|
|1 medium||tomatillo (diced)|
|1 clove||garlic (minced)|
|2 Tbsp||cilantro (chopped coarsely)|
|1/8 tsp||cayenne pepper|
|spray olive oil|
|2 4 ounce||filets halibut|
Mix the tomatoes, tomatillo, garlic, cilantro, salt, cayenne, lime juice and olive oil together in a non-reactive bowl. Chill. (This can be done the night before.)
When ready to cook place a large skillet in the oven and preheat to 375°F.
When hot spray the pan lightly with olive oil. Add the halibut and return the pan to the oven. Cook on one side for about 5 minutes. Turn and cook on the other side for another 4 – 6 minutes.
Serve fish topped with the Lime Cilantro Salsa.
Serving size: 1 4-ounce filet halibut with salsa
|Calories 155||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||12%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 2g||7%|
|Vitamin A 25%||Vitamin C 36%|
|Calcium 7%||Iron 8%|
|Vitamin K 14 mcg||Potassium 846 mg|
|Magnesium 111 mg|