Tomato-Olive Halibut
Spinach Salad with Fruity Balsamic Vinaigrette
Ingredients
- 6 skinless halibut fillets (or other firm, white fish)
- 3 Tbsp olive oil, divided
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp pepper
- 1 cup grape tomatoes, halved
- 1 cup Castelvetrano olives (or use kalamata olives), pitted and halved
- ½ cup thinly sliced sweet onion
- ⅓ cup chopped fresh basil
Instructions
- Preheat grill or grill pan to medium-high heat. Rub fish with 1 Tbsp oil; sprinkle with salt, garlic powder, and pepper.
- Grill fish, covered, 4 minutes per side or until fish flakes with a fork.
- Toss together tomatoes, olives, onion, basil, and 2 Tbsp oil. Serve topping over fish.
Side Dish Ingredients
- 2 Tbsp low-sugar raspberry preserves (or any low-sugar fruit preserves)
- ¼ cup balsamic vinaigrette
- 1 (5-oz) pkg baby spinach
- ⅓ cup thinly sliced red onion
- ½ (3-oz) log goat cheese, crumbled (or use feta)
Side Dish Instructions
- Whisk preserves into vinaigrette in a large bowl. Add spinach and onion; toss. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
418
|
59
|
477
|
| Fat (g) | 34 | 3 | 37 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 23 | 2 | 25 |
| Carb (g) | 5 | 5 | 10 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 826 | 166 | 992 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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