Summer is here and so are the delicious ripe tomatoes. I love a fresh piece of fish with a light sauce. I used the cherry tomatoes for color and flavor, and added a light mustard sauce which really flavors the halibut nicely.
2 (6 oz.) halibut steaks, any skin removed
Kosher salt and pepper
Whole wheat flour for dusting
Olive oil spray
1 clove garlic, minced
1/3 cup unsalted chicken stock
2 tablespoons light butter with canola oil, in the tub
1 teaspoon Dijon mustard
1 cup of halved cherry tomatoes, yellow and red
Sliced red onion to garnish (optional)
Season the halibut filets with kosher salt and pepper. Put about a ¼ cup of flour on a plate. Dredge the fish in the flour on both sides, and shake any excess off. Heat a non-stick saute pan to medium heat and lightly spray with olive oil spray. Add the halibut filets. Cook for about 3 minutes per side, or until the halibut is cooked through. Remove the halibut and keep warm.
Don’t wipe out the pan. Add the garlic and saute for 30 seconds. Add the chicken stock and cook on medium heat until slightly reduced, about 2 minutes. Whisk in the butter and mustard. Add the tomatoes and cook for 1 minute.
Remove the sauce from the heat and divide between the 2 halibut filets. Garnish with red onions if desired.
WW Old points 6 Points plus points 7
Calories 287, Protein 35, Carbs 14, Total fat 9.6, Sat fat 2.8, Cholesterol 92.6, Sodium 267, Sugar 2.1, Fiber 2.8