Take a break from expensive restaurants by creating this fancy meal in your own kitchen. Tomatoes are rich in lycopene, an antioxidant associated with a reduced risk of several cancers. Halibut is rich in another cancer-fighting antioxidant, selenium, and is also rich in Vitamin B12 and magnesium. Pair this fish dish with greens and whole grains for a well-balanced, cancer-protective meal.
Ingredients
Halibut:
- 2 5 oz. halibut fillets
- Salt and freshly ground black pepper, to taste
- 1 tsp. olive oil
- 1 tsp. butter
- 1 tsp. fresh thyme, chopped
- Juice of ½ lemon
Heirloom Tomato Topping:
- 1/2 lb. heirloom tomatoes, chopped (juices saved)
- 1 tsp. fresh basil, chopped
- 1/2 tsp. olive oil
- 1 tsp. shallot, minced
- 1 tsp. chives, chopped
- 1 tsp. white balsamic vinegar*
- Salt and freshly ground black pepper, to taste
Halibut:
Heirloom Tomato Topping:
Directions
- In a medium bowl, combine the tomatoes and their juices with the basil, olive oil, shallots, chives and vinegar. Season with salt and pepper (to taste) and set aside.
- Pat dry the halibut fillets with paper towels to remove extra moisture, and season with salt and pepper.
- In a medium nonstick skillet, heat 1 tsp. of olive oil over medium-high heat.
- Add the halibut and cook until browned on the bottom (or skin has turned crispy), about 5 minutes.
- Flip the fillets and add the butter, thyme and lemon to the skillet; spoon the liquid over the fillets as they cook, about 2 minutes longer.
- Transfer the halibut to a plate. Spoon 2 Tbsp. of the tomato mixture on top of each filet.
Notes
*May substitute regular balsamic vinegar
This recipe contains cancer fighting foods:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
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