Grilled Halibut with Tomato Avocado Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled halibut filets with a fresh topping of diced avocado, cherry tomato, shallot, and basil dressed in balsamic vinegar and olive oil. Light, elegant, and bright, this simple preparation lets the delicate fish shine.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 6- ounce halibut filets
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- For the Tomato Avocado Salsa
- 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 golden balsamic vinegar (, (I use DeLallo brand))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1233mg
- Total sugar
- 99g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1276mg
- Calcium
- 93mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1233MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.