Fish steaks make ideal fast food and a vibrant salsa transforms the plain cooked fish into an exciting dish. Cooking the halibut on a ridged grill pan produces attractive markings. Serve with rice, a mixed leaf salad and wholegrain bread.
Other white fish steaks such as cod, haddock, hoki or swordfish, or monkfish fillets, can be cooked in the same way. * For a tomato and olive salsa, combine the diced tomatoes with ½ diced cucumber, 4 chopped spring onions, 45 g (1½ oz) chopped stoned green or black olives and 15 g (½ oz) chopped fresh basil. Or use 1 tbsp drained and rinsed capers instead of olives. * In summer, the fish can be cooked on a barbecue. Lay the steaks on foil to prevent the delicate flesh slipping through the grid.
Halibut is a good source of niacin, which has an important role to play in the release of energy inside cells. Niacin is one of the most stable vitamins, and there are little or no losses during preparation or cooking. * In restaurants, fish is often pan-fried in a good amount of oil. This contributes added fat to the dish. When grilling fish at home, limit the amount of cooking fat you use for a much healthier meal.
Excellent source of niacin, vitamin B1, vitamin B6, vitamin C. Good source of vitamin A, vitamin B12, vitamin E. Useful source of iron, potassium.