Preheat oven to 215. Place tomatoes, skin side down, on a baking sheet and drizzle with 2 tbsp olive oil. Sprinkle with 1/2 tsp salt, 1/2 tsp pepper and thyme. Bake for 2 to 3 hours until the tomato juices have mostly evaporated. Set aside.
To make the sauce, combine basil, 1/4 cup olil oil and 1 tsp salt in a food processor and blend until smooth. Mix in yogurt and honey. Refrigerate until ready to serve.
Heat vegetable oil and butter in a nonstick pan over medium high heat. Season halibut on both sides with salt and pepper. When the oil is hot, cook fillets for 4 to 5 minutes on each side until golden brown and cooked through. Remove from heat and let rest for 2 minutes.
Serve the halibut with the reserved tomatoes, a drizzle of olive oil and a dollup of yogurt basil sauce.
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|Serving Size: 1 Serving (477g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 205 (59%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 34mg||10 %|
|Sodium 147.4mg||5 %|
|Potassium 1126.3mg||30 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 21.8g|
|Protein 13.2g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 346
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