- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 clove (or 1 teaspoon) minced garlic
- 1/2 teaspoon dried basil
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/8 teaspoon red pepper flakes
- 2 halibut fillets (3 ounces each)
In a bowl, whisk together olive oil, lemon juice, garlic, basil, salt, pepper, parsley, and red pepper flakes. Place the halibut in a zip-top plastic bag and drizzle evenly with marinade. Seal bag and shake gently to coat fish. Marinate in the refrigerator for 1 hour, turning occasionally.
Preheat grill to medium-high heat (around 350°F). Place fish on grill, baste with any remaining marinade, then grill fish 4–6 minutes on each side, or until fish flakes easily when pierced with a fork.
Yield: 2 servings. Serving size: 1 fillet.
Nutrition Facts Per Serving:
Calories: 161, Carbohydrates: 2 g, Protein: 10 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 27 mg, Sodium: 199 mg, Fiber: <1 g
Exchanges per serving: 3 lean meat.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.