Halibut with Persimmon Tomato and Dill Relish

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.

Yield: 6 servings (serving size: 1 fillet and 1/3 cup tomato mixture)

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)

Preparation

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.

Nutritional Information

Calories:

211 (26% from fat)

Fat:

6.2g (sat 0.9g,mono 2.9g,poly 1.6g)

Protein:

34.8g

Carbohydrate:

2.6g

Fiber:

0.7g

Cholesterol:

52mg

Iron:

1.7mg

Sodium:

308mg

Calcium:

81mg