Zone Diet - Grilled Fish with Tomato Tarragon Sauce

Contributed by:
Judy B.

Ingredients:

1 1/3 teaspoons extra-virgin olive oil (4 blocks fat)
6 oz. halibut fillet (each about 1 inch thick) or use sea bass, swordfish, or snapper (4 blocks protein)
2 tablespoons chopped shallots
1 1/4 cups chopped plum tomatoes (1 block carb)
3 tablespoons dry white wine
1 tablespoon (packed) chopped fresh tarragon or 1 teaspoon dried

Directions:

Prepare barbecue (medium-high heat).
Brush fish on both sides with half of olive oil. Sprinkle fish with salt and pepper.
In a nonstick pan, add shallots to oil. Cook over high heat 1 minute.
Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes.
Add wine and tarragon and boil until compote is thick, about 1 minute.
Remove from heat and season with salt and pepper. Cover with foil and keep warm.
Grill fish until just opaque in center, about 4 minutes per side.
Transfer to plates. Spoon compote alongside fish.

Remark: Makes one four-block serving.

This recipe can be prepared in 45 minutes or less. You can adjust the quantity of fish and fat to your block requirements. The sauce is simple, elegant and zone friendly, and you can serve grilled or steamed veggies with it, and some fruit for dessert to fill in the remaining carbohydrate blocks. Great for summer — quick week-night dinner or a dinner party for friends.

Suggested carbohydrates to complete the meal would be 1 1/4 cups grilled zucchini and a fruit salad for dessert of 1/2 cup blueberries mixed with 1 cup sliced strawberries.

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