Halibut With Tomato and Olive Relish

Ingredients: (Conversion Chart)

• 1 cup pitted green olives, sliced
• ½ cup diced red tomato
• ½ cup diced yellow bell pepper
• 1 medium shallot, minced
• ½ teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped parsley
• ½ teaspoon freshly ground black pepper, divided
• 4 6-ounce skinless halibut fillets
• flour, for dusting
• ½ teaspoon salt

Directions:

1. In a medium bowl, add olives, tomato, bell pepper, shallot, lemon zest, lemon juice, and 1 tablespoon oil, and toss to combine. Stir in parsley and ¼ teaspoon pepper. Set aside.
2. Dust fillets in flour and tap off excess. Season with salt and remaining ¼ teaspoon pepper.
3. In a nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat. Add fillets, and cook, turning once, until just opaque in thickest parts, about 10 minutes. Transfer to plates and top with relish.

Nutrition Info: