Yield: 4 servings
1 pound plum tomatoes, chopped
1 cup chopped arugula1 large shallot, finely chopped
¼ cup extra virgin olive oil
Juice from 1 medium lemon
1 can (15 ounces) Northern beans, rinsed and drained1 small jar capers (approximately 3 ounces), drained
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Fresh lemon slices, for garnish
Combine all the salsa ingredients together in a bowl and mix. Refrigerate for at least one hour.
Brush fish with olive oil (both sides); sprinkle with salt and pepper. Grill over medium high heat for 4 minutes per side or until fish flakes easily. Serve topped with salsa and garnished with fresh lemon slices.
Nutritional Information Per Serving
(1 halibut steak plus approximately ¾ cup salsa)
Food Weight: 4.0, Calories: 412, Fat: 11 g, Cholesterol: 54 mg, Sodium: 692 mg,Carbohydrate: 16 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 40 g
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