Grilled Halibut
| Serves: | 4 |
| Serving Size: | 174 calories, 7g fat (1g saturated fat), 2g carbs, 24g protein, <1g fiber, 64mg sodium |
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet), only if the tomato-herb sauce is cooked. No Garnish!
Ingredients:
| 1 lb halibut fillet | 2 Tbsp finely chopped scallions |
| 2 Tbsp fresh lemon juice | 1 Tbsp red wine vinegar |
| 1 Tbsp extra virgin olive oil | 1 tsp extra virgin olive oil |
| 1 tsp dried crushed rosemary | ½ tsp grated orange rind |
| salt and freshly ground pepper to taste | a pinch of cayenne pepper, if desired |
| ½ cup diced tomatoes | fresh rosemary for garnish, if desired |
| ¼ cup coarsely chopped fresh basil |
Cooking Instructions:
| 1. | Place the halibut in a large, shallow dish. In a small bowl, mix together the lemon juice, oil and rosemary for the marinade. Season it with salt and pepper to taste. |
| 2. | Pour the marinade over the fish, turning to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours. (marinating gives great flavor but also helps protect animal protein from forming cancer-causing substances on the grill.) |
| 3. | Drain the fish and discard the marinade. Place the fish on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness. |
| 4. | While the fish is cooking you can prepare the sauce. In a small bowl, mix together the tomatoes, basil, scallions, vinegar, 1 tsp of oil, orange rind and a pinch of cayenne pepper, if desired. Whisk until it is well blended. Season the sauce with salt and pepper to taste. |
| 5. | Heat the sauce on low heat until warm. Place the grilled fish on a large serving platter. Garnish with some chopped fresh rosemary, if desired, and spoon the sauce over the top. Serve immediately. |
Recipe from: The American Institute for Cancer Research "Health e Recipes"
Trial Administration