I’m coming back with a little summer recipe. I felt fresh rosemary (I love this smell!). It made me want to use it in seasoning.

Especially I wanted to share with you a healthy barbecue recipe and especially that can match lactose without gluten or even those sensitive to fodmaps. It’s not because you have a particular diet that you do not want to have fun, do you?

 

Ingredients

 

  • 1 lb halibut fillet
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried rosemary
  • salt & freshly ground black pepper, to taste
  • 12cup diced ripe tomatoes
  • 14cup coarsely chopped fresh basil
  • 2 tablespoons finely chopped scallions
  • 1 tablespoon red wine vinegar
  • 1 teaspoon extra virgin olive oil
  • 12teaspoon grated orange rind

 

Directions

 

  1. Place halibut in a large, shallow dish.
  2. In a small bowl, mix together lemon juice, oil and rosemary.
  3. Season with salt and pepper to taste.
  4. Pour marinade over fish and turn to coat both sides.
  5. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  6. Drain fish and place on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
  7. Meanwhile, in a small bowl place tomatoes, basil, scallions, vinegar, oil and orange rind.
  8. Whisk together until well blended.
  9. Season with salt and pepper to taste.
  10. Heat sauce on low heat until warm.
  11. Place grilled fish on large serving platter and spoon sauce over top.
  12. Serve immediately.

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