Halibut with Tomato-Olive-Fennel Relish

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Halibut with Tomato-Olive-Fennel Relish

Yield 4

ingredients

• 1 pound halibut
• avocado oil spray
• juice of 1 lemon
• dash of salt
• 20 cherry tomatoes, quartered
• 16 olives of choice, minced
• 1 small shallot, minced
• 1 small fennel bulb, minced
• 1 tablespoon minced parsley
• 1 tablespoon minced mint
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice, and 1 teaspoon zest
• 1 teaspoon honey
• 3 tablespoons extra virgin olive oil

Instructions

1. Preheat oven to 350 F.
2. Squeeze lemon juice and sprinkle salt on halibut.
3. Spray a large pan generously with avocado oil. Sear halibut skin side up until golden, about 2 minutes. Flip halibut and place in the oven for 12-15 minutes or until cooked through.
4. Meanwhile, in a bowl, stir together lemon juice, honey, olive oil, mint, and parsley. Salt to taste. Add tomatoes, fennel, olives, and shallot. Stir to combine.
5. When fish is ready, divide among 4 plates and spoon over with relish.

Notes

This is lovely on fish or in sandwiches.

Nutrition Facts

Calories

287

Fat

15 g

Sat. Fat

2 g

Carbs

12 g

Fiber

4 g

Net carbs

8 g

Sugar

7 g

Sodium

488 mg

Protein

28 g

Cholesterol

68 mg