30 minutes
2 servings
Grilled Halibut with Zesty Tomato and Artichoke Salsa
A delicious and flavorful dish featuring grilled halibut topped with a fresh, zesty salsa of tomatoes and artichokes, served with a side of sautéed asparagus and quinoa.
Ingredients
- 8 oz halibut fillets (2 pieces, 4 oz each)
- 1 cup cherry tomatoes, quartered
- 1/2 cup canned artichoke hearts, chopped
- 1/4 cup red onion, finely diced
- 2 tbsp fresh basil, chopped
- 1 tbsp olive oil, divided
- 1 lime, juiced
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
- 1 cup quinoa, cooked (1/2 cup uncooked)
Instructions
- Preheat the grill to medium-high heat.
- Brush the halibut fillets with 1/2 tbsp of olive oil and season with salt and pepper.
- Grill the halibut for 4-5 minutes on each side, until the fish is opaque and flakes easily with a fork.
- In a bowl, combine the cherry tomatoes, artichokes, red onion, basil, lime juice, and remaining 1/2 tbsp of olive oil. Mix well and season with salt and pepper to taste.
- In a skillet over medium heat, sauté the asparagus with a splash of water until tender-crisp, about 5-7 minutes.
- Serve the grilled halibut topped with the tomato and artichoke salsa, alongside sautéed asparagus and cooked quinoa.
Nutritional Information
High protein, rich in omega-3s, low carb