Take a break from expensive restaurants by cooking a healthy meal with foods that fight cancer.
- Two 5 oz halibut fillets
- 1 tsp. olive oil
- 1 tsp. butter
- 1 tsp. fresh thyme, chopped
- Juice of ½ lemon
Makes 2 servings (4 oz each, when cooked).
Per Serving: 170 calories, 11 g total fat (4 g saturated fat), 47 g carbohydrate, 9 g dietary fiber, 39 g protein, 115 mg sodium.
Heirloom Tomato Topping
- 1/2 lb. heirloom tomatoes, chopped (juices saved)(or sub regular tomatoes)
- 1 tsp. fresh basil, chopped
- 1 tsp. shallot, minced
- 1 tsp. chives, chopped
- 1 tsp. white balsamic vinegar (or sub regular balsamic)
- 1/2 tsp. olive oil
- Dash of salt
- Black pepper, to taste
- Combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, basil, and olive oil in a medium bowl. Season with salt and pepper 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, lemon and thyme to the skillet; spoon the liquid over the fillets as they cook, about 2 minutes longer.
- Add farro and greens to plates (recipes below).
- Transfer the halibut to plates over the grains and greens, and finish by spooning 2 Tbsp of the the tomato mixture on top of each filet.
Makes 8 servings (1 cup total).
Per Serving: 10 calories, 0 g total fat (0 g saturated fat), 1 g carbohydrate, 0 g dietary fiber, 0 g protein, 20 mg sodium.