Grilled Halibut with Tomato Avocado Salsa

FOODIE CRUSH(1)
Polly B.: "Yummmmm! I ended up baking the fish, because I'm…" Read More
12Ingredients
25Minutes
360Calories

Ingredients

US|METRIC
  • 12 ounces filets (halibut)
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 pint heirloom cherry tomatoes (sliced)
  • 1 avocado (peeled, pitted and chopped)
  • 1/2 shallot (thinly sliced)
  • 2 sprigs basil leaves (only, slivered)
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons balsamic vinegar (golden, I use DeLallo brand)
  • kosher salt
  • freshly ground black pepper
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    NutritionView More

    360Calories
    Sodium34% DV810mg
    Fat49% DV32g
    Protein8% DV4g
    Carbs7% DV21g
    Fiber36% DV9g
    Calories360Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol
    Sodium810mg34%
    Potassium960mg27%
    Protein4g8%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber9g36%
    Sugars6g12%
    Vitamin A35%
    Vitamin C60%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Polly B. 3 years ago
    Yummmmm! I ended up baking the fish, because I'm in Chicago and it's snowing....the fresh flavors in the salsa were outstanding with the halibut, I served it over a bed of watercress- I only wish I had prepared the salsa sooner and allowed the shallots to spend a little more time in the vinegar- but I will absolutely be making this again

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