Jennifer Shun is the parent of a type 1 diabetic teen and the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original halibut recipe and additional notes.
- 3 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 tablespoon parsley, minced
- 1 teaspoon basil
- 1 teaspoon garlic, minced
- 1 teaspoon sea salt, divided
- 1/4 teaspoon black pepper, divided
- 4 four-ounce halibut fillets
- 1 cup cherry tomatoes, halved
- ½ cup mozzarella pearls, halved
- ¼ cup basil leaves
- In a small bowl, combine 2 tablespoons olive oil, lemon juice, parsley, basil, garlic, ½ teaspoon sea salt & ⅛ teaspoon pepper. Set aside.
- In a shallow dish, place halibut fillets in a single layer. Pour olive oil mixture over halibut, refrigerating for one hour.
- Meanwhile, in a small bowl, toss cherry tomatoes in remaining 1 tablespoon olive oil. Add mozzarella pearls, seasoning with remaining ½ teaspoon sea salt. Set aside for 30 minutes.
- Line a shallow baking dish with parchment and preheat oven to 450 degrees.
- Place marinated halibut in prepared baking dish and bake until internal temperature reaches 145 degrees, or desired doneness.
- While baking, add basil and remaining ⅛ teaspoon black pepper to tomato mixture.
- Top baked fillets with Caprese mixture. Serve alongside basil pesto, if desired.
Nutritional Information Per Serving:
Calories: 248, Fat: 15g, Carbs: 3g, Fiber: 1g, Sugars: 1g, Protein: 25g
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