Halibut with Chopped Olive Salad

July 8, 2013

halibut with chopped olive salad recipeHalibut is an excellent source of magnesium, a mineral that helps regulate blood sugar levels and promotes normal blood pressure.

Serves: 4
Prep:  0 min
Cook: 10 min
Total: 20 min

  • 20 pitted large black olives, chopped
  • 20 pitted kalamata olives, chopped
  • 1/2 roasted pepper, finely chopped (about 1/4 cup)
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons balsamic vinegar
  • 5 teaspoons olive oil
  • 4 halibut fillets (6 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

1. Combine the olives, roasted pepper, onion, basil, vinegar, and 3 teaspoons of the oil in a bowl and set aside.


2. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with the salt and pepper and cook for 4 to 5 minutes per side, or until the fish flakes easily with a fork. Serve each piece of fish topped with one-fourth of the olive mixture.

Nutritional Facts per serving
Calories     326.2 Cal
Fat     17.1 G
Saturated Fat     2.3 G
Cholesterol     54.4 Mg
Sodium     787.3 Mg
Carbohydrates     4.7 G
Total Sugars     0.9 G
Dietary Fiber     1.1 G
Protein     36.2 G

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