Citrus Halibut & Strawberry Relish

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Ingredients

Citrus Halibut
¼ cup extra virgin olive oil
½ tsp Italian parsley – chopped
½ tsp fresh chives – chopped
½ tsp fresh lemon juice
½ tsp lemon zest
½ tsp orange zest
Salt and pepper, to taste
4 halibut fillets, about 6 to 8 oz each
Strawberry Relish
1 cup California strawberries – diced
½ medium shallot – finely diced
⅓ cup smoked almonds – roughly chopped
¼ cup extra virgin olive oil
½ tsp Italian parsley– chopped
½ tsp fresh chives – chopped
½ tsp fresh lemon juice
½ tsp lemon zest
Salt and pepper, to taste
To serve
Non-stick cooking spray
Lemon slices, for garnish
Parsley, for garnish

Instructions

To marinate Citrus Halibut:
  1. Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest and salt and pepper.
  2. Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.
To make Strawberry Relish:
  1. In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.
To serve:
  1. Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.
  2. Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. You can also place in an oven safe pan and cook in a 350 degree F oven for about 10 minutes or until fish flakes easily.
  3. Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley.
Notes
As an alternative, halibut can be substituted with swordfish, mahi mahi, sea bass, cod, scallops or snapper.
Diabetes Exchanges: Fruit 0.25, Very Lean Meat 8, Fat 7.5
Nutrition Information
Serving size: 1 fillet Calories: 685 kcal Fat: 39 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 5 g Sugar: 2 g Sodium: 625 mg Fiber: 2 g Protein: 78 g Cholesterol: 200 mg