Grilled Halibut with Rosemary and Tomato-Basil Sauce
From: the American Institute for Cancer Research

1 lb. halibut fillet
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
1 tsp. dried crushed rosemary
Salt and freshly ground black pepper, to taste
1/2 cup diced ripe tomatoes
1/4 cup coarsely chopped fresh basil
2 Tbsp. finely chopped scallions
1 Tbsp. red wine vinegar
1 tsp. extra virgin olive oil
1/2 tsp. grated orange rind

Place halibut in a large, shallow dish. In a small bowl, mix together lemon juice, oil and rosemary. Season with salt and pepper to taste. Pour marinade over fish and turn to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Drain fish and place on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.

Meanwhile, in a small bowl place tomatoes, basil, scallions, vinegar, oil and orange rind. Whisk together until well blended. Season with salt and pepper to taste.

Heat sauce on low heat until warm. Place grilled fish on large serving platter and spoon sauce over top. Serve immediately.

Makes 4 servings.

Per serving: 174 calories, 7 g. total fat (1 g. saturated fat), 2 g. carbohydrate, 24 g. protein, less than 1 g. dietary fiber, 64 mg. sodium.