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Alaskan Halibut Caprese

This must be the perfect recipe for a hot summer day… cool basil, mozzarella, and tomato on warm, luscious halibut, dressed with oil and vinegar!

Alaskan Halibut Caprese
Prep time 15 minutes
Cook time 15 minutes
Serves 4
4 Alaskan Halibut fillet portions (3 to 6 oz each), thawed*
8 oz. fresh mozzarella cheese, cut into 8 slices
8 large fresh whole basil leaves
2 medium tomatoes, each cut into 4 slices
1/3 cup chopped fresh basil
*Overnight in the fridge, or immerse portion vacuum-packs, unopened, in cold water for 20 minutes or until flexible.
  • Preheat broiler/oven to medium-high (450°F) and oil a baking sheet.
  • Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel.   
  • Place halibut in pan and broil about 5 inches from heat source for 4 to 6 minutes, or until lightly browned.
  • Turn fillets over and season with salt and pepper. Broil an additional 1 to 2 minutes. Cook just until fish is opaque throughout.
  • Remove halibut from oven and layer 2 slices cheese, then 2 basil leaves, and 2 slices tomato over each portion. Return halibut to the oven and broil an additional 2 minutes, until cheese begins to melt.
  • Blend balsamic vinegar and oil. To serve, spoon dressing over fillets and garnish with chopped basil

Nutrients per serving: 384 calories, 18g total fat, 7g saturated fat, 44% calories from fat, 76mg cholesterol, 46g protein, 7g carbohydrate, 1g fiber, 385mg sodium, 495mg calcium and 700mg omega-3 fatty acids.

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