Grilled Halibut with Lemon, Oregano, and Olives

Try this easy and delicious dish served over a chopped salad to make a substantial meal.

2 tsp (10 mL) lemon zest
1/3 cup (80 mL) lemon juice
2 garlic cloves, minced
1/4 cup (60 mL) extra-virgin olive oil
1 Tbsp (15 mL) fresh oregano, chopped
Freshly ground black pepper, to taste
4 - 5 oz (140 g) halibut fillets, about 3/4 in (2 cm) thick
2 Tbsp (30 mL) black or green olives, chopped

In bowl whisk together lemon zest and juice with garlic. Slowly drizzle in olive oil while whisking to emulsify. Stir in oregano and season to taste with pepper. Place 2 Tbsp (30 mL) vinaigrette in separate bowl.

Preheat grill or grill pan over medium-high heat. Brush halibut fillets with reserved 2 Tbsp (30 mL) vinaigrette and grill fillets until just cooked through, about 3 minutes per side. Meanwhile stir olives into remaining vinaigrette.

Transfer halibut to serving plates and spoon vinaigrette over fish.

Serves 4.

Each serving contains: 291 calories; 29 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 154 mg sodium

from "The Delicious Benefits of Lemons", alive #355, May 2012